Meatless Monday: Spaghetti Squash and Veggie Skillet

One pan, 30 minutes, totally comforting and warm and delicious. And healthy! This one started with this recipe, and then I did a little adjusting here and there (you know, amping up the garlic, etc.). The end dish was perfection. It’s lovely as-is for a simple weeknight vegetarian dinner, but would also be amazing with shrimp or sausage, or a fried egg (ooh!). Basically, it wins. Here you go.

WHAT YOU NEED
* 1 large spaghetti squash (~3-3.5lb.)
* olive oil
* 1 medium onion, chopped
* 8 oz. mushrooms, sliced
* 4-6t minced garlic
* 1t (heaping) dried oregano
* 1/2t black pepper
* 1/4t salt
* 1 1/2C marinara sauce
* 15oz can chickpeas, rinsed and drained
* 1/4C ¼ flat-leaf parsley, finely chopped
* 1/3C grated Parmesan cheese

WHAT TO DO
Pierce the spaghetti squash several times with a sharp knife, and the place it into the microwave in a glass baking dish. Cook for 15 minutes on high. Of course, if you have time to properly roast it, go right ahead!

While thats cooking, chop the onion, slice the mushrooms, chop the parsely, and prep the remaining ingredients.

Let the squash stand for 10 minutes, and then cut it in half lengthwise and scrape out the seeds. Use a fork and twist out/scrape strands of the spaghetti squash flesh and place them into a bowl.

Heat some olive oil in a large nonstick, oven-safe skillet over medium-high heat and saute the onion and mushrooms, stirring occasionally, about 5 minutes, until they begin to soften and brown.

Add the garlic, oregano, pepper and salt, and cook for 1 minute more. Then add the spaghetti squash, marinara sauce, chickpeas, and parsley. Mix well, then spread the mixture out evenly in the pan. Top with the Parmesan cheese.

Place the skillet under the broiler for a few minutes, until the cheese is melted. Serve immediately with some warm crusty bread.

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