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cacio e pepe spaghetti squash with stewy chickpeas

Cacio e Pepe Spaghetti Squash with Garlicky Chickpeas


  • Author: alexandra
  • Prep Time: 10 mintues
  • Cook Time: 1 hour
  • Total Time: -25974339.233333 minute
  • Yield: 2

Description

This spaghetti squash recipe is from Skinny Taste’s One and Done Cookbook. It can be served as a side dish, but to make it a meal, I like to pair it with chickpeas simmered in their cooking liquid with lots of sautéed onions and garlic.

If you like video guidance, I made this on Instagram Stories.

There is no easy way to cut up a spaghetti squash. I found this ATK video helpful. Also, I’ve since cooked the entire thing in my Instant Pot. I didn’t poke any holes in it. I used 1 cup of water, set the squash on the trivet, and cooked it at high pressure for 30 minutes, then did a quick release. It worked beautifully. Cons: you have to get the seeds out of the squash after the fact, which isn’t too much trouble, just a little messy/tricky when the squash is still very hot. Also, you don’t get a roasted flavor with the IP; you get more of a steamed flavor, which you may love.


Ingredients

for the squash:

  • 1 medium spaghetti squash(2 3/4 to 3 pounds)
  • kosher saltfor seasoning
  • fresh cracked black pepper, to taste
  • 1 to 2 tablespoons extra virgin olive oil
  • 1/2 cup finely grated Pecorino Romano cheese

for the chickpeas:

  • 3 tablespoons olive oil
  • 1 to 2 onions thinly sliced to yield 1-2 cups
  • 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

  1. Heat oven to 400ºF. Line a sheet pan with foil or parchment paper.
  2. Halve the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy yellow strands, then discard.
  3. Season the flesh with a pinch of salt & pepper then place the squash cut side down on the prepared pan.
  4. Bake until the flesh can be easily pierced with a fork, 55 to 60 minutes. Remove the pan from the oven and let cool for 10 minutes.
  5. Using a fork scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands.
  6. Add olive oil, Pecorino Romano, and 1/2 teaspoon black pepper. Toss well and serve immediately, or to make the chickpeas, continue on.
  7. To make the chickpeas: Heat the oil in a large pan over medium heat. Add the onions and a pinch of salt, and cook, stirring every so often, till they begin to caramelize, 7 to 1o minutes. Add the garlic and pepper flakes to taste, and cook for a minute more. Add the chickpeas and 2 cups of cooking liquid and bring to a simmer. Simmer gently for 10 minutes or until chickpeas begin breaking down. Taste. Add salt and pepper to taste. Add liquid as needed to keep the chickpeas somewhat brothy.
  8. To serve. Spoon chickpeas into a bowl. Top with a spoonful of spaghetti squash. Use a microplane to shave more Pecorino over top. Serve, passing more salt and pepper on the side.

  • Category: Dinner
  • Method: Oven/Roast
  • Cuisine: Italian

Keywords: squash, spaghetti squash, pecorino, chickpeas