1 small to medium Spaghetti Squash, cut in half the long way, guts and seeds removed
1 can No Salt Added Chickpeas, drained and rinsed
1/4 Red Bell Pepper, minced
2 cloves Garlic, minced
1/4 sweet onion, minced
1/2 tsp Cumin
1 tsp Black Pepper
1/4 cup Quinoa, cooked
1 Avocado, peeled and pitted
1/4 lemon, juiced
10 Basil leaves
1 clove garlic
Preheat the oven to 425 degrees F. Cut the squash in half the long way and remove the guts and seeds. Place the squash flesh side down on a baking pan and place into the oven. Cook the squash for 20 - 30 minutes or until tender. Meanwhile cook the quinoa according to instructions.
In a blender or food processor, pulse the chickpeas until smooth. Place pureed chickpeas in a bowl with the minced bell pepper, minced garlic, onion, cumin and black pepper. Once quinoa is finished cooking, add to the bowl. Combine all ingredients throughly (mixing with your *clean* hands work best for this process!). Roll content into balls and place on another baking pan and place into the oven with the squash)
In a blender, place the avocado, lemon, garlic and basil with a little water to thin. Blend until contents are smooth, adding water to thin to your liking.
When spaghetti squash is tender and fully cooked, take a fork and lightly scrape the “spaghetti” out of the squash’s shell onto plates. Pour your creamy avocado sauce over the “spaghetti” and top with your chickpea balls. Best enjoyed warm (and if you aren’t cleansing, with some white wine!).