Spaghetti squash is a such a great nutrient-dense vegetable that's low in calories and high in vitamins and minerals. It's a wonderful substitute for regular spaghetti and is extremely kid-friendly (and they don't even know how good it is for them!!). Paired with either our vegan chickpea Bolognese sauce, or my husband's turkey or chicken Bolognese sauce (also linked in the recipe), it makes a complete and nutritious meal with plenty of leftovers for the week.
Preheat oven to 400F. Cut squash lengthwise and scoop out seeds, Brush the inside of both halves with olive oil. Season with salt and pepper.
Place the 2 halves cut side down in a Pyrex with about 1in of water (covering the bottom of the spaghetti squash)
Roast the squash until tender, about 45 min-1 hour (depending on if you want it al dente or more well done). Allow several minutes to cool.
Using a fork, scrape the insides of the squash to create a spaghetti-like texture.
Heat oil in a skillet on medium-high heat. Add onions and sauté until caramelized (I find covering pan with a slightly ajar lid and every few minutes tossing it helps cook it faster).
Add in minced garlic and cook a minute or 2, until fragrant.
Add in chickpea crumbles, sauce, and spices. Mix to combine. Cover with a lid slightly ajar, and cook for 5-10 minutes so the sauce thickens.
Mix in the spaghetti squash. Stir to coat. Enjoy!
0 servings