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.
I'm very, very shocked by how long it's taken me to try spaghetti squash. I've seen it at the store a few times and walked right past. Well, I came to realise that I was missing out big time! It's the perfect ingredient for a lighter dinner that's still comforting and satisfying, allowing you to make spaghetti squash boats with a huge variety of filling options.
Today, we're making stuffed spaghetti squash with a chickpea filling in a rich tomato sauce. I added lots of vegetables like zucchini and carrots for a vibrant mixture of textures and flavors. Topped with dairy-free feta or any other cheese of your choice, I'm sure you'll love it as much as I do!
What's to love about spaghetti squash?
Spaghetti squash is a winter squash variety that has a naturally sweet, yet subtle flavor. When baked, it acquires a soft and stringy texture. For this reason, it's often used as a low-carb alternative to pasta and noodles.
You can either mix it with your favorite pasta sauces (why not try my easy vegan Alfredo?!) as you would with ordinary pasta, or make stuffed spaghetti squash boats. Not only are they fun and delicious to eat, but also wholesome and great if you want a lighter dinner or lunch!
How to make stuffed spaghetti squash with chickpeas
Prepare the spaghetti squash
Remove the top of the spaghetti squash, and then cut it in half. It may be a little bit difficult, so use a sharp knife and non-slip chopping board. You can also place the squash in the microwave for a couple minutes to soften.
Next, scoop out and discard the seeds. Either brush the inside of the spaghetti squash halves with olive oil, or spray them with cooking spray. Next, season generously with salt and pepper, place them face-down on a baking tray lined with parchment paper, and bake at 350 degrees F (180 degrees C) for 30 minutes, until softened.
Make the chickpea bolognese filling
While the squash is in the oven, we will make the filling for the stuffed spaghetti squash. Start by adding 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.
Now 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.
Bake and serve!
Remove the spaghetti squash from the oven, and scrape it using a fork to make the 'spaghetti' strands. Next, distribute the filling evenly between the two halves of the squash, and sprinkle with cheese of your choice. I typically use vegan feta.
Place the stuffed spaghetti squash back in the oven for another 5-10 minutes. You're now ready to serve, garnished with scallions and red chilli flakes.
How to serve stuffed spaghetti squash
This spaghetti squash with the chickpea filling is great for a meal as it is. However, I'd recommend making dairy-free sour cream for an exceptional sauce, or chunky guacamole.
If you're looking for a side dish idea, try Polish cucumber salad, or roasted vegetables with a garlic tahini sauce. Or you can make a simple side salad using whatever vegetables you have in the fridge. After all, the more vegetables, the better!
Can I make this recipe ahead of time?
Stuffed spaghetti squash is best eaten immediately. However, you can keep them in the fridge in an airtight container for 2-3 days, reheating in the microwave when ready to serve.
For best results, I would recommend storing the baked squash and the filling separately for up to 2-3 days. Then, simply assemble when ready to serve, and pop in the oven at 350 degrees F (180 degrees C) for 10 minutes.
Other delicious low carb dinner ideas
- My arugula salmon salad is fresh and easy to make.
- For a super refreshing meal, try a vegan watermelon salad.
- You can't go wrong with eggplant caviar!
If you give this chickpea stuffed spaghetti squash a go, be sure to tag me on Instagram (@ohmyveggies) and leave your feedback in the comments below together with a star rating!
Equipment
- Conventional oven
- Baking tray
- Frying pan
Ingredients
- 1 large spaghetti squash
- ½ tsp salt
- ½ 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
- ¼ cup nutritional yeast
- ⅓ cup vegan feta
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,
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