Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup cooked brown rice
  • 1 cup cooked green lentils
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, chopped
  • 1/2 cup low-sodium marinara sauce
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/4 cup vegan parmesan or nutritional yeast
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the squash in half lengthwise and scoop out the seeds.
  2. Rub the interior of the squash with olive oil and season with salt and pepper.
  3. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 30–40 minutes until the skin is mahogany-colored.
  4. While roasting, heat oil in a skillet over medium heat and sauté diced onion, carrots, and celery until translucent.
  5. Stir in minced garlic and oregano, cooking for 60 seconds.
  6. Add cooked brown rice, cooked green lentils, and chickpeas; stir for 5 minutes to toast grains slightly.
  7. Fold in marinara sauce and lemon juice, simmering for 3 minutes.
  8. Turn off heat and stir in baby spinach until wilted.
  9. Flip roasted squash halves and use a fork to scrape the flesh into noodles while keeping them inside the shell.
  10. Spoon the Mediterranean filling into the centers and top with vegan parmesan or nutritional yeast.
  11. Return to oven or broiler for 5–8 minutes until topping is golden and bubbling.
  12. Garnish with fresh parsley and optional vegan feta before serving.