Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Ingredients
- 1 spaghetti squash
- 1 pound Brussels sprouts
- 1 medium onion , halved and thinly sliced
- 3 cloves garlic , pressed
- 1/2 cup vegetable broth
- 15 ounces chickpeas , rinsed and drained
- 2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes (or to taste)
- salt and black pepper , to taste
- 1 1/2 teaspoon lemon juice
- sliced almonds , optional
Instructions
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