INGREDIENTS
1 15 ounce can
Artichoke hearts
1
pkg Baby bell mushrooms
1 15 ounce can
Chickpeas
2 cloves
Garlic
1/3 cup
Parsley
1
Red onion, medium
1
Spaghetti squash, large
3 cups
Spinach
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1/2 cup
Cashews, raw