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.
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