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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
10 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 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,
Cup of Yum
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
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
% 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.