In 30 minutes, this healthy vegetarian spaghetti squash recipe can be on the table. It’s packed with mushrooms and chickpeas, and tossed with marinara sauce. 143 calories and 2 Weight Watchers Freestyle SP
This vegetarian spaghetti squash recipe shows just how far I’ve come. It took me a long time to appreciate spaghetti squash. Well, that’s not completely accurate. It took a long to even take the first bite of spaghetti squash. I was stuck in the “all squash is evil” mindset left over from my pre-teen years. Spaghetti Squash with Spinach, Feta & Basil White Beans is what hooked me first, which quickly snowballed into Chicken Puttanesca with Spaghetti Squash and Vegetarian Enchilada Stuffed Spaghetti Squash, as well as spaghetti squash dressed with light vinaigrettes.
Since I know that many of you are fans of one-pot meals, I thought it was high time that I came up with a one-pot (or rather, one skillet) vegetarian spaghetti squash recipe.
You are more than welcome to roast the spaghetti squash, but I always take the easy route by popping it into the microwave for 15 minutes, which makes this healthy vegetarian meal a 30-minute gift! I’m a fan of chickpeas and mushrooms, but feel free to substitute any veggies (think zucchini, red bell peppers or broccoli) or beans (cannellini or great northern would be great here).
I count this vegetarian spaghetti squash recipe as one of those meals that can come together after a quick rummage through the fridge and pantry, making it ideal when the 5:30 dinner panic sets in on a busy night.
Other vegetarian dinner recipes:
Slow Cooker Vegetable Barley Soup
Baked Curry Lentil Cakes with Roasted Red Pepper Sauce
Whole30 Vegetarian Power Bowls – from Well Plated
Sriracha & Lime Roasted Cauliflower Tostadas – from Foodiecrush
Easy Been Burrito with Hidden Veggies – from A Mind “Full” Mom
Vegetarian Spaghetti Squash Skillet Recipe
Ingredients
- 1 3 pound spaghetti squash
- 2 teaspoons olive oil
- 1 medium onion chopped
- 8 ounces mushrooms thinly sliced
- 3 garlic cloves minced
- 3/4 teaspoon ground oregano
- 1/2 teaspoon ground pepper
- 1/8 teaspoon salt
- 1 1/2 cup marinara sauce your favorite kind
- 1 3/4 cups no salt added chickpeas, rinsed & drained
- 1/4 cup minced flat-leaf parsley
- 1/3 cup grated Parmesan cheese animal rennet-free for vegetarian
Instructions
- Using a large, sharp knife, pierce the spaghetti squash in several pieces.
- Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
- Preheat the broiler.
- Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat.
- Add the onion and mushrooms. Cook, stirring occasionally, until the vegetables are tender and just starting to brown, 5 to 6 minutes.
- Add the garlic, oregano, pepper and salt. Cook for 1 minute.
- Stir in the reserved spaghetti squash, marinara sauce, chickpeas and parsley.
- Spread the spaghetti squash mixture into an even layer in the skillet. Top with the Parmesan cheese.
- Place the skillet under the broiler until the cheese is melted, 1 to 2 minutes. Serve.
Notes
Nutrition
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Liz says
Thank you Dara. Sounds nice.
Justine | Cooking and Beer says
Such a beautiful recipe! Love the substitution of spaghetti squash!
[email protected] Plaid & Paisley Kitchen says
I love how healthy looks so tasty when you make it!
Katerina @ Diethood says
I am all about this meal. The squash, the chickpeas, the mushrooms, the cheese!! All of it = ME! 😀
And, microwaved spaghetti squash for the win! I do the same 😀
Jessica - The Novice Chef says
This looks so amazing! I never use spaghetti squash enough!
Sylvie says
I love a one pan meal, especially one that doesn’t take too long to make either!
Michelle @ The Complete Savorist says
I really appreciate the new spin on using spaghetti squash. It looks really good and I love that it is a one pan meal. Great job!
Summer says
This looks so delish ♥
summerdaisy.net
Andi @ The Weary Chef says
I love healthy one pan meal recipes! This looks delicious! Will surely be a hit in our family. Thanks for sharing.
Heather | Heather Likes Food says
Love the creativity and blends of flavors!
Amelia @ Eating Made Easy says
This looks amazing. I rarely cook with spaghetti squash and this post is making me wonder why! Like many moms I’m a one-pot meal fan too. Excited to make this. Fingers crossed my kids think the squash strings are noodles 😉
Bart Chavez says
The author needs to proofread their instructions… you do not Pierce into several pieces you pierce in several places
Jacquelyn says
Best spaghetti squash recipe I have ever made. So flavorful! Thanks!
Nancy O'Dell says
We made this for dinner last week and will be making it again very soon. If this doesn’t make someone fall in love with spaghetti squash, I don’t know what will.
Kristen says
My daughter loves when I add chickpeas to recipes to make them heartier. This has become one of her favorites !
Dara says
I’m so glad to hear that, Kristen!