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.
Ingredients
- 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
Equipment
- Conventional oven
- Baking tray
- Frying pan
Instructions
- 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,
Notes
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