The first time I made a spaghetti squash was about 25 years ago whilst I was carb-loading for a few speedy marathons. Even again then within the 90s, I was instinctively searching for a few equipment to gas up with extra complicated carbs from veggies pretty than pastas and such made with processed grains. Fairly new to cooking on my own, I at first resisted spaghetti squash. Not as it was a vegetable but as it appeared enormous and intimidating, had a identify that appeared false, and I had zero concept of practise equipment and serving ideas.
Mediterranean Stuffed Spaghetti Squash | Gluten-free, Vegetarian
Spaghetti squash circa 1993, it nonetheless fuels my operating all these years later!
The nice information is that I broke down and offered a spaghetti squash. I felt kinda like a badass bringing that big squash home, flexing my culinary muscle tissues and all that. Now, if I merely knew the right way to make spaghetti squash! What I discovered out is that spaghetti squash is ridiculously, virtually embarrassingly, simple to cook dinner (microwave or bake within the oven). I’ve simply sliced mine in half (the toughest part), scooped out the seeds, brushed with olive oil and roasted for 25 minutes. After that, a fork scrapes up the flesh which in some way magically transforms into long, noodle-like strands. For reference, a 3-pound squash yields about four to 5 cups of “noodles” that is the best amount for my four-serving vegetarian spaghetti squash recipe. roasted spaghetti squash
To save time on these busy nights whilst I am worn out, I toss the squash noodles with sensible convenience merchandise adding canned chickpeas, canned tomatoes, bagged child spinach, pre-shredded cheese and slightly little bit of my favourite ready Tzatziki (love the only from Litehouse Food’s OPA line). This medley of Mediterranean yumminess is piled again into the squash halves and baked for one other 10 or 15 minutes till warmed up and cheese bubbling. For you meal-preppers out there, you'll be able to wrap the filled halves of this Mediterranean spaghetti squash dish individually in foil, shop within the refrigerator for as much as four days, after which pop within the oven on an night whilst you desire a fuss-free, yet wholesome meal. Yay for filled spaghetti squash, it’s a meal in its own bowl!
Mediterranean Stuffed Spaghetti Squash
Each serving of Mediterranean Spaghetti Squash is half of 1 half (so a quarter!) and has about 20 grams of plant-based protein for simply 350 calories. It’s pleasant for vegetarian, gluten-free and lower-carb diets. Enjoy!
Mediterranean Stuffed Spaghetti Squash a sensible low-cal, low-carb, gluten-free meal in its own bowl! #eatclean
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Did you formerly understand the right way to make spaghetti squash? What is your must-have factor in filled spaghetti squash? What do you consume to carb load throughout marathon training? Please share within the feedback – XOXO, Jennifer
5 from 16 votes
Mediterranean Chickpea-stuffed Spaghetti Squash
No want for noodles, this Mediterranean-inspired filled spaghetti squash recipe supplies everything you want for a fit, recent meal to gas your operating or lively lifestyle. It's also pleasant for vegetarian and gluten-free diets.
Course: dinner, entree
Cuisine: Mediterranean, vegetarian
Keyword: gluten free, mediterranean, squash, vegetable, vegetarian
Servings: four servings
Calories: 351 kcal
1 15- ounce can chickpeas garbanzo beans, tired and rinsed
2 tablespoons olive oil divided
Salt and pepper to taste
1 teaspoon garlic salt
½ cup ready tzatziki divided
3 cups chopped recent spinach
1 15- ounce can diced tomatoes tired well
6 ounces section skim mozzarella cheese shredded
2 ounces feta cheese crumbles
Preheat oven to 425 F degrees.
Cut spaghetti squash in half lengthwise with enormous serrated knife. Scoop out seeds and webbing in middle cavity.
Brush cut aspects of squash with one tablespoon of the olive oil. Season with salt and pepper. Lay equally squash halves, cut section down, on foil-lined rimmed baking sheet.
Rub tired and rinsed chickpeas in a dish towel to dry and take away most of the skins. Place chickpeas in one other rimmed baking dish (I used a pie pan) and drizzle with remaining one tablespoon of olive oil. Season with salt and pepper, shake pan about to coat.
Roast squash for approximately 25 minutes or till softened and edges caramelizing.
During final half of squash roasting, upload pan of chickpeas to oven. Roast chickpeas for 10 minutes, or till warmed and frivolously browning, but so lengthy as they change into crunchy. Turn oven down to 350.
Remove squash and chickpeas from oven. Let relaxation in pan for 5 minutes.
Using the tines of a fork, scrape up the spaghetti squash “noodles” leaving an approximate ¼ inch rim round the squash to create the bowl.
Add squash “noodles” to enormous bowl blend in garlic salt and ¼ cup of ready Tzatziki dressing. While nonetheless warm, upload chopped spinach, tired tomatoes, mozzarella and soft-roasted chickpeas.
Distribute this combination evenly amongst the NULL squash “bowls,” packing down and crucial to suit all of it in.
Return filled squash to oven and bake at 350F for a further 10 to 15 minutes or till hot via and cheese melted.
Remove from oven and sprinkle with feta cheese crumbles and drizzle with remaining Tzatziki dressing.source