Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas

Name: Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Ingredients: 1 spaghetti squash; 1 pound Brussels sprouts; 1 medium onion, halved and thinly sliced; 3 cloves garlic, pressed; 1/2 cup vegetable broth; 15 ounces chickpeas, rinsed and drained; 2 teaspoons dried basil; 1/4 teaspoon red pepper flakes (or to taste); salt and black pepper, to taste; 1 1/2 teaspoon lemon juice; sliced almonds, optional

Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas was pinched from <a href="http://blog.fatfreevegan.com/2011/01/spaghetti-squash-roasted-brussels-sprouts-chickpeas.html" target="_blank">blog.fatfreevegan.com.</a>

"This makes about 5 large servings, but since it’s so light, count on people eating 1-2 servings if there’s not much else on the menu. The red pepper flakes make this dish slightly spicy, so reduce them if necessary...."

INGREDIENTS

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1 spaghetti squash

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1 pound Brussels sprouts

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1 medium onion, halved and thinly sliced

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3 cloves garlic, pressed

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1/2 cup vegetable broth

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15 ounces chickpeas, rinsed and drained

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2 teaspoons dried basil

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1/4 teaspoon red pepper flakes (or to taste)

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salt and black pepper, to taste

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1 1/2 teaspoon lemon juice

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sliced almonds, optional

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