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Cream of mushroom with chickpeas on spaghetti squash

on October 29, 2014


Trying to create some low carb and vegetarian lunch without taking too much time to prepare. This is what’s in my lunch box today: Cream of mushroom with chickpeas on spaghetti squash. Highly recommended to people like me who wants to feel full without dieting by eating carrot sticks. 🙂

Recipe & instructions:

1. Cut spaghetti squash lengthwise in half. Season squash with salt and pepper and olive oil. Bake in 450F oven until strands separate. Can be stored in fridge for a couple of days.

2. Precooked in rice cooker (or stovetop) soaked chickpeas with garlic powder, salt, pepper, turmeric, ground cumin, ground coriander, chili powder. Can be used for other recipe (hummus, pilaf, salad, roasted or just eat it on its own.)

3. Saute minced garlic (2 cloves), 200g of mushroom slices and cooked chickpeas (3/4 cup) in a frying pan on medium heat.

4. Add in 1 can of cream of mushroom and wait until boil. Keep stirring to prevent burning. Add dry white wine to the sauce and cook until alcohol smell evaporated. Season if needed.

5. Serve sauce over spaghetti squash.



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