This Roasted Spaghetti Squash with Chickpea Ragout recipe is the perfect hearty vegetarian meal with garlic, roasted tomatoes and herbs!
I’ve been obsessed with Roasted Spaghetti Squash lately. It’s got such a rich yet light flavour, and it’s a vegetable that is relatively low maintenance. It’s also very filling and the perfect dupe for high calorie spaghetti pasta. In a pinch and without meat for the week, I decided to make a vegetarian dish last week, and was pretty impressed with the results!
This Roasted Spaghetti Squash recipe pairs perfectly with a glass of Chardonnay, and the blend of herbs, roasted tomatoes and a light dash of lemon and garlic are the perfect mid-week meal. I mixed my roasted tomatoes with chickpeas and topped off the dish with a bit of the superfood watercress for a bit of green and a separate pop of colour!
The spaghetti squash goes into the oven with a tiny bit of olive oil and butter (optional) with some salt and pepper for about 40 minutes. The other meal prep is easy once you have that in the oven. I love this as a quick and cheap weeknight meal that is just as great the next day as leftovers.
How do you like your spaghetti squash?
Roasted Spaghetti Squash with Chickpea Ragout
This Roasted Spaghetti Squash with Chickpea Ragout recipe is the perfect hearty vegetarian meal with garlic and herbs!
Preheat oven to 450 degrees. Microwave spaghetti squash whole to soften before cutting right down the middle. Scoop out the seeds, and then drizzle with 1 tbsp olive oil, seasoning with salt and pepper. Cook in oven for 40 minutes.
Meanwhile, dice tomatoes and rinse chickpeas. Heat 1 tbsp olive oil on medium-high heat and add garlic, cooking for 2 minutes until softened. Add tomatoes and lower heat, stirring occasionally for 15 minutes. Add chickpeas and keep warm on lower heat.
For extra richness, melt butter in small saucepan and roast garlic over high heat for 3 minutes, stirring often until garlic turns a light brown. Set aside. This can also be done strictly with olive oil.
When squash comes out of the oven, use a fork to scrape away at the insides, pulling out spaghetti like stands of squash. Scrape out the squash and mix with butter/olive oil and roasted garlic sauce, along with chopped parsley.
Place spaghetti squash in the centre of your plate, and ladle chickpea ragout overtop, garnishing with some fresh watercress. Enjoy!