Instructions

1. Preheat oven to 375°F and line a baking pan with parchment paper.
2. Halve the spaghetti squash and scoop out seeds and pulp with a spoon. Place squash halves facedown on baking sheet and bake for 45-60 minutes, depending on size of squash, until interior is tender makes “noodles” when scraped with a fork.
3. While squash is baking, prepare the chickpeas and vegetables.
4. Add algae oil to a large saucepan over medium heat. Add the portobello mushrooms, chopped broccoli, and red bell pepper and sauté for 5 minutes, until veggies are slightly tender. Add in the chickpeas, garlic power, and ground ginger and cook for an additional 5 minutes.
5. When spaghetti squash is done, remove from the oven and cool for 5-10 minutes before touching. Once slightly cool, scrape the spaghetti squash insides with a fork, creating “spaghetti”, then transfer to the pan with the veggies. Add lime juice, tamari lite, and rice vinegar and stir to combine. Heat for 1-2 minutes to allow the flavors to meld.
6. To serve, halve the mixture between two bowls and garnish with cilantro, crushed red pepper, and sesame seeds.
7. Store leftovers in the fridge for 1-2 days, but best when fresh. Spaghetti squash will start to liquify over time.