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.
for the squash:
- 1 medium spaghetti squash, (2 3/4 to 3 pounds)
- kosher salt, for 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
Heat oven to 400ºF. Line a sheet pan with foil or parchment paper.
Halve the spaghetti squash lengthwise and use a spoon to scrape out the seeds and stringy yellow strands, then discard.
Season the flesh with a pinch of salt & pepper then place the squash cut side down on the prepared pan.
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.
Using a fork scrape out the squash flesh into a bowl; it will separate into spaghetti-like strands.
Add olive oil, Pecorino Romano, and 1/2 teaspoon black pepper. Toss well and serve immediately, or to make the chickpeas, continue on.
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.
- 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