"Spaghetti squash comes in many sizes, shapes and colors. It can be baked, boiled, steamed or microwaved. Depending on its size, it takes 30 minutes to an hour to cook in the oven, and about 15 minutes in the microwave. This recipe is a super healthy option for spaghetti lovers. When cooked, the squash becomes long thin strand like ribbons resembling angel hair spaghetti. Spaghetti squash is loaded with vitamins, minerals, antioxidants and fiber. It contains many nutrients like folic acid, manganese, Vitamin B6, Vitamin C, potassium, vitamin A, and beta carotene. It has only 42 calories per cup and 9% of your daily fiber needs."
Spaghetti Squash with Chickpeas and Parmesan
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Prep time 10mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 spaghetti squash
- 1 can chickpeas
- salt
- 2 tbsp plus for drizzle extra virgin olive oil
- 2 tsp pepper
- 6 cloves chopped finely garlic
- 4 tbsp Parmesan
- 2 tbsp basil
Method
Step 1
Heat oven to 400°F. Slice spaghetti squash into round rings scooping out the seeds. Reserve the seeds if you want to roast it. Place the rings on a greased baking tray. Drizzle olive oil on the squash rings. Rub salt and pepper.
Step 2
Cook for 45 mins till you get a nice color to the squash. Using a fork separate the flesh of the squash to get the ‘noodles’ out.
Step 3
Heat 2 tbsp olive oil. Sauté garlic pieces till golden. Add black pepper, salt and red pepper flakes. Add in canned chickpeas. Cook for a few minutes till the chickpeas become a bit toasted.
Step 4
In a pan or serving tray mix in the spaghetti squash with the chickpeas. Top with grated Parmesan and chopped basil. Enjoy!