Last night I made another new recipe loaded with veggies! I am not a vegetarian by any means, but I’ve found us making more and more vegetarian meals just because they are so healthy and low calorie.
This recipe was really light and had a great combinations of flavors. I love that it can be so versatile. I can already think of several other variations to make. I don’t think my husband liked it as much, but that’s because he is not crazy about sweet ingredients in dinner (like craisins). Next time I will use sun-dried tomatoes instead, and I think he will like it more.
I served this as a main dish with a piece of garlic toast on the side.
Spaghetti Squash with Swiss Chard, Chickpeas, and Craisins
Makes about 4 bowls
Adapted from Cara’s Cravings
1 spaghetti squash (about 2.5 lbs)
1 cup diced onion
1/2 cup diced orange bell pepper
2 tbsp chopped pecans
1/4 cup dried cranberries
1 large bunch swiss chard
spritz of olive oil
2 tbsp Sabra garlic hummus
1 tsp red wine vinegar
4 garlic cloves, diced
1 tsp salt
freshly ground black pepper
1 tsp italian seasoning
pinch red pepper flakes
1 15oz can chickpeas, drained and rinsed
2 oz crumbled feta cheese
- Cut the spaghetti squash in half lengthwise. Place cut side down into a large microwavable glass dish and cover the bottom 1/2 inch of the dish with water. Lightly place plastic wrap over the top of the squash. Microwave for 10-15 minutes to steam the squash.
- Add Craisins to a small bowl and cover with hot water. Set aside to soak.
- Toast the nuts in a toaster oven for a few minutes.
- Spritz a large skillet lightly with oil and turn on medium heat. Add diced onion and bell pepper and cook for about 5 minutes.
- Meanwhile, tear the swiss chard leaves away from the thick stems and roughly chop. Discard the bottom ends of the swiss chard stems and cut the rest of the stems into 1/2 inch pieces. Add the chard stems to the skillet and cook for 1-2 minutes, then add the chard leaves and the garlic. Cook for five more minutes, stirring occasionally, until the swiss chard has wilted.
- Add the chickpeas and red wine vinegar and season with salt, pepper, italian seasoning, and crushed red pepper.
- Scrape out the cooked spaghetti squash strands and add them with the hummus to the skillet. Drain the cranberries and add them as well. Cook while stirring, for about three more minutes, until everything is heated through and well combined.
- Divide among serving dishes and top with the toasted pecans and crumbled feta.