Spaghetti Squash Garbanzo
1 spaghetti squash cooked ahead of time*
1 onion, chopped
2 cups sliced mushrooms, cremini or white button
3 cloves garlic, minced
1 t crushed red pepper flakes
1 14 oz. can crushed tomatoes
10 oz. fresh spinach or kale chopped
1 T Italian seasoning
1 6 oz. can tomato paste
3 cups cooked garbanzo beans
1 cup cooked wheat berries (page 29)
3 T Sesame Parmesan
Sea salt
*Bake spaghetti squash in 350 degree oven for one hour or until soft. Sauté onion, mushrooms, and garlic in 1/4 cup water over medium-high heat for 2 – 3 minutes. Add red pepper flakes, chopped tomatoes, and greens. Cook until tender, adding more water if needed. Add Italian seasoning, tomato paste, beans, and wheat berries. Cook additional 5 minutes. Stir in Sesame Parmesan and salt to taste. To prepare squash, cut lengthwise, remove seeds and scoop out flesh, and spread evenly on a platter. Cover with bean mixture. Garnish with Sesame Parmesan.