Pic 1: Instagram; pic 2: reality.
Spaghetti squash halved and cooked face down at 400F for 35 min.
Spinach quickly wilted in a cast iron pan on medium low heat.
Chickpeas drained, rinsed, seasoned with salt and garlic powder, and roasted at 400F for 20 min.
Dressing contains tahini, water, lemon juice, maple syrup, garlic powder, onion powder, basil, salt, and pepper.
Sprinkled with nutritional yeast and red pepper flakes.
by PalatableNourishment
3 Comments
I have to try this recipe when I start my plant based journey.
This may be what’s for dinner tonight. I have all the ingredients, and I need to use a spaghetti squash before it goes bad.
That sauce sounds so good 🤤