Roasted Spaghetti Squash & Spicy Paprika Chickpeas

Easy to make, and even easier to devour, this roasted spaghetti squash stuffed with spicy paprika chickpeas is a comforting fall meal that will require very little cleanup!

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Roasted Spaghetti Squash & Spicy Paprika Chickpeas

Roasted Spaghetti Squash & Spicy Paprika Chickpeas


Ingredients

Scale

For the squash

  • 1 medium spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

For the chickpeas

  • 1 can chickpeas; rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon harissa paste (optional)
  • Sprinkle of dried thyme

Instructions

  1. Heat oven to 400°F/200°C. Wash and dry the spaghetti squash. Using a knife, cut it into two and scoop out the seeds and stringy part with a spoon.
  2. Oil the inside (and outside) part of the spaghetti squash and season with oregano, garlic powder, salt and pepper. Place on a baking sheet, face down down and cook for 20 minutes. Take out from the oven and turn around; cook for another 20 minutes or until the flesh is soft and the squash has a nice brownish colour to it. Remove from oven and cool.
  3. Heat olive oil in a non-stick pan over medium heat.
  4. In a large bowl, mix the chickpeas, paprika, chili powder, harissa paste and thyme. Transfer to the pan and cook for about 5 minutes. Add a bit of water (if needed) to prevent burning. Remove from heat and scoop into the spaghetti squash. To add colour and crunch, add a bit of lettuce (I used Boston lettuce, but any will work!). Enjoy!

If this roasted spaghetti squash recipe has inspired you…

Click here to see more seasonal vegan squash recipes!

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