1 spaghetti squash
1 lb. brussels sprouts
1 onion, sliced
15 oz. chickpeas
2 tsp. dried basil
¼ tsp. red pepper flakes
3 cloves garlic, pressed
½ cup vegetable broth
salt
pepper
1 ½ tsp. lemon juice
almonds, sliced
Preheat the oven the 400 degrees.
Bake the spaghetti squash for 30 minutes.
Meanwhile, prepare the brussels sprouts.
Place them in baking pan with olive oil and let them bake for 15 minutes.
In a skillet, cook the onions until they become golden brown.
Add in the chickpeas, basil and red pepper flakes.
Remove the spaghetti squash and brussels sprouts from the oven.
Add them to the skillet.
Serve with sliced almonds and enjoy.
Sugar: 11g
:
Calcium: 147mg
Calories: 214kcal
Carbohydrates: 41g
Fat: 3g
Fiber: 12g
Iron: 5mg
Potassium: 750mg
Protein: 11g
Saturated Fat: 1g
Sodium: 135mg
Vitamin A: 897IU
Vitamin C: 71mg
