This recipe reinvents a traditional comfort food to be higher in fiber and introduces stress-reducing nutrients such as magnesium and vitamin C. Serves 4.
- 1 medium spaghetti squash (about 2 pounds)
- 1-1/2 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- One 14-ounce can diced tomatoes
- 1 cup cooked chickpeas*
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 sprig fresh rosemary
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dry oregano)
- 1 tablespoon grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons red pepper flakes, optional
Preheat the oven to 425 degrees F. Using a fork, poke holes around the outside of the spaghetti squash several times and place in oven. Roast until squash is softened, about 50 minutes. Remove from oven and allow to cool for 10 minutes.
While squash is cooking, sauté onion and garlic, stirring frequently, in 1 tablespoon olive oil on medium heat until onions have softened, about 3-5 minutes. Add the tomatoes, chickpeas, salt, pepper, rosemary, and oregano and cook another 5 minutes, stirring occasionally. Set aside.
Carefully, cut spaghetti squash in half and remove seeds and pulp with a large spoon. Using a fork, gently pull the squash from the peel and separate into strands or “noodles”. Place strands in a bowl with remaining 1/2 tablespoon olive oil and toss.
Serve spaghetti squash topped with chickpea marinara followed by grated parmesan, parsley, and optional red pepper flakes. Serve immediately.
*Bon Appétit chefs use cooked, dried beans. If you prefer to use canned beans at home, be sure to rinse thoroughly before using.