Baked Spaghetti Squash with Garlicky Chickpeas
Ingredients
The spaghetti squash
-
1
medium
spaghetti squash (2 ¾ to 3 pounds)
-
kosher salt
for seasoning
-
fresh cracked black pepper
to taste
-
1 to 2
tablespoons
extra virgin olive oil
-
½
cup
finely grated Pecorino Romano cheese
The chickpeas
-
3
tablespoons
olive oil
-
1 to 2
cups
thinly sliced onions
-
4
cloves
garlic (thinly sliced or minced)
-
pinch
crushed red pepper flakes
-
2
cups
cooked chickpeas in their cooking liquid
-
flaky sea salt
for finishing
Instructions
- Preheat the oven to 350ºF and line a sheet pan with foil or parchment paper.
- Halve the spaghetti squash crosswise and scoop out the seeds.
- Season the squash flesh with salt and pepper, then place it cut side down on the prepared pan.
- Bake for 45-60 minutes until the flesh can be easily pierced with a fork.
- Let the squash cool for 10 minutes, then scrape the flesh into strands with a fork.
- Toss the strands with olive oil, Pecorino Romano, and black pepper.
- For the chickpeas, heat olive oil in a pan, add onions and salt, and cook until caramelized.
- Add garlic and crushed red pepper flakes, cooking for another minute.
- Stir in chickpeas and cooking liquid, simmering for 10 minutes.
- Serve the chickpeas in a bowl topped with spaghetti squash and additional Pecorino.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
18g
Total carbohydrates
35g
Total protein
12g
Sodium
300mg
Cholesterol
10mg
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