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Chickpea Stuffed Spaghetti Squash (Vegan)
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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.

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

Ingredients

  • 1 large spaghetti squash
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 medium carrot peeled and chopped
  • 1 medium zucchini chopped
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp Turmeric
  • 1 can tomato 14 oz
  • 1 can chickpeas (14 oz)
  • 2 tbsp tamari
  • ¼ cup nutritional yeast
  • ⅓ cup vegan feta

Instructions

    Cup of Yum
  1. 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.
  2. Scoop out and discard the seeds. Spray the halves of the squash with cooking spray. Next, season generously with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the spaghetti squash from the oven, and scrape it using a fork to make the 'spaghetti' strands.
  7. 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.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 174

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.