Spaghetti Squash

with Sun Dried Tomatoes & Chickpeas

–Tammy Dykzeul

 

1 Spaghetti squash, cut in half lengthwise, seeds removed

1 ½ T  CSD Garlic 

12 oz  Tomato and basil pasta sauce

8 oz  Canned chickpeas, thoroughly drained and rinsed

½ C  CSD Julienne Cut Tomatoes (cello bag or jar), divided

3 T Goat cheese, divided

Ground black pepper, to taste

Cooking spray or olive oil

 

Options:

- Add ½ lb Sausage or Turkey meat

- Top with ½ C Toasted pine nuts, or Toasted sliced almonds

 

Pre heat oven to 350°. 

 

Lightly coat a baking sheet with cooking spray. Place the two squash halves cut-side down on the baking sheet. Bake for 40 minutes, or

until squash is tender, but crunchy. Remove from oven and cool.

 

If adding sausage or ground turkey, heat a medium to large fry pan,

add meat and cook, stirring, until no longer pink. Continue recipe by following recipe below.

 

If not adding meat, in a medium to large fry pan combine the pasta sauce and CSD Garlic. Cook over medium heat for 10 minutes. Add

the chickpeas and pepper to taste and the meat. Cook for 5 minutes. Remove from the heat.

 

Shred the squash flesh from the rind using a fork. Scoop the shredded squash into the fry pan and gently mix into the prepared sauce. Keep the empty squash halves face up on the baking sheet. Divide the squash and sauce mixture to the squash rinds. Sprinkle each half with a ¼ C of CSD Julienne Cut Tomatoes and goat cheese.  Place halves back into heated oven until cheese starts to melt. Remove from oven. Top with toasted pine nuts or almonds if desired. 

 

Serve warm