Ingredients:

  • 2 spaghetti squashes (900g each), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion (110g), diced
  • 3 cloves garlic (15g), minced
  • 1 medium zucchini (120g), diced
  • 1 large carrot (150g), diced
  • 1 red bell pepper (120g), diced
  • 1 can chickpeas (425g), drained and rinsed
  • 2 cups baby spinach (60g)
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 cup shredded mozzarella (115g)
  • 1/2 cup grated parmesan (50g)
  • 1/4 cup Panko breadcrumbs (30g)

Instructions:

  1. Preheat oven to 400°F (200°C). Rub the cut sides of the halved spaghetti squashes with 2 tablespoons of olive oil, salt, and pepper. Place them face down on a large rimmed baking sheet and roast for 35–40 minutes until the skin is soft.
  2. While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté diced onion, carrots, and red bell pepper for 5–7 minutes.
  3. Add minced garlic and drained chickpeas to the skillet. Cook until chickpeas are slightly golden and aromatic.
  4. Stir in diced zucchini, baby spinach, dried oregano, and red pepper flakes, cooking until the spinach is wilted and the vegetable moisture has evaporated.
  5. Remove squash from the oven. Use a sturdy fork to shred the interior flesh into spaghetti-like strands while remaining inside the squash boat.
  6. Mix the sautéed vegetable and chickpea filling into the shredded squash strands within the boats.
  7. Top each boat with shredded mozzarella, grated parmesan, and Panko breadcrumbs. Return to the oven or broiler until the cheese is melted and golden brown.