Italian Stuffed Spaghetti Squash with Crispy Chickpeas

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 2 servings


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


  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Cut the spaghetti squash in half and scoop out pulp and seeds with a spoon.
  3. Rub the interior of the squash with the avocado oil (optional) and season with salt and pepper.
  4. 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.
  5. Remove from the oven, flip the cookies squash halves over and allow to cool for 5-10 minutes.
  6. Meanwhile, spray a large pan with avocado oil and heat over medium.
  7. 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.
  8. After the squash has slightly cooled, tease the insides with a fork to remove the “noodles”. They should resemble spaghetti like strands.
  9. To assemble, divide the veggies amongst the two squash halves and top with crispy chickpeas.
  10. Serve with sauce of choice, and top with fresh basil and parmesan.
  11. Store leftovers separately in the fridge for 1-2 days, though best when fresh.

  • Category: Entree
  • Method: Oven
  • Cuisine: Vegan, Gluten-Free, Italian