Lunch

Mid-eastern style spaghetti squash is for Lunch.

Mid-eastern style spaghetti squash takes several minutes to prepare.

Mid-eastern style spaghetti squash takes several minutes to cook.

Mid-eastern style spaghetti squash makes 5 servings.

The ingredients for Mid-eastern style spaghetti squash are:

Ingredients:
Spaghetti Squash, a whole one measured 5.25 cups
Chickpeas, 1 can drained and rinsed is 10 ounces
Tomato, grape 1 whole pint
Onions, raw, 1/2 a sweet onion was 5 ounces
Garlic, 2 clove
Extra Virgin Olive Oil, 1 tbsp
Green Olives, 1/4 cup pimiento stuffed olives chopped
Jalapeno Slices, in a jar 1/4 cup chopped
Kosher Salt, 1 tsp
cumin powder, 1 tbsp
Cilantro, dried, 1 tbsp

Here is how you make Mid-eastern style spaghetti squash:

Halve squash and bake, cut side down on an oil sprayed sheet at 375 for about 1 hourSlice tomatoes in half, lay on oil sprayed sheet at 375 for about 15 minutes or until caramelized Chop onion, cook in oil in a pan until softened, add garlic cook until garlic gives off pungent aroma.Add chick peas, cook for several minutes until heated thoroughlyAdd chopped jalapenos, olives and cherry tomatoes, stir in cumin, cilantro and saltAdd water to keep at a simmer for about 10 minutes. Smash about half the chickpeas using a potato masher, pastry cutter or bottle bottom.Toss with squashLightly squeeze 1 lemon slice over top before servingServing Size:?5 1.25-cup servings

The nutritional information for Mid-eastern style spaghetti squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 213.7

• Total Fat: 7.0 g
• Cholesterol: 0.5 mg
• Sodium: 1,062.1 mg
• Total Carbs: 35.4 g
• Dietary Fiber: 5.5 g
• Protein: 4.4 g