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Chickpea stuffed spaghetti squash

Get the Recipe: Chickpea Stuffed Spaghetti Squash (Vegan)

These chickpea stuffed spaghetti squash boats are packed full of vegetables and rich, vibrant flavours. Make roasted spaghetti squash with a chickpea filling featuring a hearty tomato sauce, and serve for a comforting dinner. Vegan, gluten-free, and low-carb.


  • 1 large spaghetti squash
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and chopped
  • 1 medium zucchini, chopped
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 can tomatoes, (14 oz)
  • 1 can chickpeas, (14 oz)
  • 2 tbsp tamari
  • 1/4 cup nutritional yeast
  • 1/3 cup vegan feta


  • Conventional oven
  • Baking tray
  • Frying pan


  • Remove the top of the spaghetti squash, and then cut it in half. You can place the squash in the microwave for a couple minutes to soften.
  • Scoop out and discard the seeds. Spray the halves of the squash with cooking spray. Next, season generously with salt and pepper.
  • Place the spaghetti squash face-down on a baking tray lined with parchment paper, and bake at 350 degrees F (180 degrees C) for 30 minutes, until softened.
  • Add garlic, onion, carrots, zucchini, tomato paste, cumin, paprika and turmeric to a large non-stick pan over a medium heat. Cook, stirring frequently, for 10 minutes, until the vegetables are softened and fragrant.
  • Add canned chopped tomatoes, chickpeas, nutritional yeast, and tamari. Cook, stirring frequently, for a further 10 minutes. Taste and season with extra salt if necessary.
  • Remove the spaghetti squash from the oven, and scrape it using a fork to make the 'spaghetti' strands.
  • Distribute the filling evenly between the two halves of the squash, and sprinkle with cheese of your choice. Bake for another 5-10 minutes,


Instead of making spaghetti squash boats, you can also make the 'spaghetti' strands and serve it with the chickpea bolognese.
Calories: 174kcal, Carbohydrates: 30g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 11mg, Sodium: 1065mg, Potassium: 748mg, Fiber: 7g, Sugar: 13g, Vitamin A: 5915IU, Vitamin C: 21mg, Calcium: 159mg, Iron: 3mg