img_16261There’s nothing that will make you poor faster in New York than buying your lunch every day. You could easily spend $12 on a crappy sandwich, a bag of chips, and a can of coke. I do whatever I can to bring my lunch.

Even though I didn’t get home until late last night, I had to find a pantry lunch solution because my soup is all gone already. I turned to those chickpeas that I forgot to use in my bulgur salad and some random stuff I had in my fridge. Add some spaghetti squash and voila! Lunch for two.

Southwestern Chickpea Salad

1 can chickpeas, rinsed and drained
1/8 c. diced red onion
1/8 c. chopped cilantro
1/4 t. cumin
salt to taste

Vinaigrette

juice of 1 lime
2 T. olive oil
1/2 – 1 chipotle in adobo, minced

Combine all ingredients. Whisk vinaigrette and pour over chickpeas. Enjoy!

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Simple Spaghetti Squash

2 small spaghetti squash or 1 large
2 T. butter
salt and freshly ground black pepper, to taste
1/4 t. cayenne pepper

Preheat oven to 375 degrees. Cut squash in half, scooping out the seeds in the middle. Place squash face down on a baking sheet covered with foil. Bake until a knife easily pierces the skin, about 30 minutes depending on the size of the squash. Let cool slightly. Using a fork, scrape down the sides of the squash so the strands come away from the skin like spaghetti. Scoop flesh into a bowl and add butter, salt, pepper, and cayenne.