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cacio e pepe spaghetti squash with stewy chickpeas

Baked Spaghetti Squash with Garlicky Chickpeas


  • Author: Alexandra Stafford
  • Prep Time: 10 mintues
  • Cook Time: 1 hour
  • Total Time: 1 hour, 10 minutes
  • 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.

*Update Thanks to Commenters!*: Cut the squash crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right?

If you have a microwave: Use it to soften the flesh of the spaghetti squash, thereby making it easier to cut into. One minute on high should do it, but continue to cook at 1 minute intervals if skin is still too hard after the first pass.

I also found this ATK video helpful.

You can also you an Instant Pot. No need to poke any holes in it. I use 1 cup of water and cook the squash at high pressure for 5 minutes, then do a quick release. This softens the skin enough to make cutting easier.


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 crosswise and use a spoon to scrape out the seeds and stringy yellow strands, then discard. (See notes in post and above for how to cut open a spaghetti squash.)
  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