Easy spaghetti squash stuffed with a medley of veggies and crispy Italian seasoned chickpeas. Perfect for easy weeknight meals and pasta substitutions.
- one large spaghetti squash, halved
- Himalayan sea salt
- black pepper
- avocado oil spray
- 1/2 white onion, diced
- 1 cup cherry tomato medley, halved
- 1 cup button mushrooms
- 1 15 oz. can garbanzo beans, drained and rinsed
- 1/4 tsp garlic powder
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 3 giant handfuls of spinach
- Optional sauce for serving: pasta sauce, hummus, pesto fresh basil, (vegan) parmesan
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half and scoop out pulp and seeds with a spoon.
- Rub the interior of the squash with the avocado oil (optional) and season with salt and pepper.
- Lay the squash cut side down on he parchment paper and bake for 45-60 minutes or until soft and tender and lightly browed. Check the squash at 45 minutes to make sure it doesn’t burn.
- Remove from the oven, flip the cookies squash halves over and allow to cool for 5-10 minutes.
- Meanwhile, spray a large pan with avocado oil and heat over medium.
- Once warm, add the onion, garlic powder, oregano, basil, chickpeas, and mushrooms and sauté for 8-10 minutes, until the mushrooms are tender and the chickpeas are lightly browned and crispy. Add in spinach and cherry tomatoes in the last 2 minutes and cook only until spinach is slightly wilted and vibrantly green.
- After the squash has slightly cooled, tease the insides with a fork to remove the “noodles”. They should resemble spaghetti like strands.
- To assemble, divide the veggies amongst the two squash halves and top with crispy chickpeas.
- Serve with sauce of choice, and top with fresh basil and parmesan.
- Store leftovers separately in the fridge for 1-2 days, though best when fresh.
- Category: Entree
- Method: Oven
- Cuisine: Vegan, Gluten-Free, Italian