Chickpea Stuffed Spaghetti Squash (Vegan)

Name: Chickpea Stuffed Spaghetti Squash (Vegan)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 large spaghetti squash; ½ tsp salt; ½ tsp black pepper; 1 large onion; 2 cloves garlic; 2 medium carrots; 1 medium zucchini; 2 tbsp tomato paste; 1 tsp cumin; 1 tsp paprika; 1 tsp Turmeric; 1 can tomatoes; 1 can chickpeas; 2 tbsp tamari; ¼ cup nutritional yeast; ⅓ cup vegan feta

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Calories
174 kcal
Course
Main Course
Cuisine
Vegan

Chickpea Stuffed Spaghetti Squash (Vegan)

Omar Parker

Report

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.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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,

Equipments used:

Notes

Instead of making spaghetti squash boats, you can also make the 'spaghetti' strands and serve it with the chickpea bolognese.

Nutrition Information

Show Details

Calories 174kcal (9%) Carbohydrates 30g (10%) Protein 8g (16%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 11mg (4%) Sodium 1065mg (44%) Potassium 748mg (21%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 5915IU (118%) Vitamin C 21mg (23%) Calcium 159mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 174 kcal

% Daily Value*

Calories	174kcal	9%
Carbohydrates	30g	10%
Protein	8g	16%
Fat	5g	8%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	11mg	4%
Sodium	1065mg	44%
Potassium	748mg	16%
Fiber	7g	28%
Sugar	13g	26%
Vitamin A	5915IU	118%
Vitamin C	21mg	23%
Calcium	159mg	16%
Iron	3mg	17%