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Italian Stuffed Spaghetti Squash

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5 from 1 review

  • Author: Flora & Vino
  • Total Time: 1 hour 15 mins
  • Yield: 2 servings
  • Diet: Vegan

Description

Spaghetti squash stuffed with vegetables, crispy chickpeas, and Italian seasoning. Perfect for an easy weeknight meal or plant-based pasta substitution!

Ingredients

  • one spaghetti squash, halved and seeds/pulp removed
  • Himalayan sea salt, to taste
  • black pepper
  • avocado oil spray
  • 1/2 white onion, diced
  • 1 cup cherry tomato medley, halved
  • 1 cup white mushrooms
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • 1/4 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3 big handfuls of spinach

Optional for serving:

  • pasta sauce
  • hummus
  • pesto fresh basil
  • vegan parmesan

Instructions

  1. Preheat the 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 and season with salt and pepper.
  4. Lay the squash cut side down on the parchment paper and bake for 45-60 minutes or until the squash is soft and tender and lightly browed. Check the squash at the 45 minutes to make sure it doesn’t burn.
  5. Remove from the oven, flip the squash halves over and allow it to cool for 5-10 minutes.
  6. Meanwhile, spray a large pan with avocado oil and heat it over medium.
  7. Once it’s warm, add in the onion, garlic powder, oregano, basil, chickpeas, and mushrooms and sauté everything for 8-10 minutes, or until the vegetables 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 form “noodles”. They should resemble spaghetti!
  9. To assemble, divide the vegetables and chickpeas between the quash halves and serve them with your sauce of choice. Garnish with fresh basil and vegan parmesan and serve immediately.
  10. Store any leftover squash in the fridge for 1-2 days, though best when fresh.

Notes

Recipe adapted from The Glowing Fridge

  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Entree
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Italian

Find it online: https://www.floraandvino.com/italian-stuffed-spaghetti-squash/