No need for noodles, this Mediterranean-inspired stuffed spaghetti squash recipe delivers everything you need for a fit, fresh meal to fuel your running or active lifestyle. It's also friendly for vegetarian and gluten-free diets.
1 15-ouncecan chickpeasgarbanzo beans, drained and rinsed
2tablespoonsolive oildivided
Salt and pepperto taste
1teaspoongarlic salt
½cupprepared tzatzikidivided
3cupschopped fresh spinach
1 15-ouncecan diced tomatoesdrained well
6ouncespart skim mozzarella cheeseshredded
2ouncesfeta cheese crumbles
Instructions
Preheat oven to 425 F degrees.
Cut spaghetti squash in half lengthwise with large serrated knife. Scoop out seeds and webbing in center cavity.
Brush cut sides of squash with one tablespoon of the olive oil. Season with salt and pepper. Lay both squash halves, cut side down, on foil-lined rimmed baking sheet.
Rub drained and rinsed chickpeas in a dish towel to dry and remove most of the skins. Place chickpeas in another rimmed baking dish (I used a pie pan) and drizzle with remaining one tablespoon of olive oil. Season with salt and pepper, shake pan about to coat.
Roast squash for approximately 25 minutes or until softened and edges caramelizing.
During last half of squash roasting, add pan of chickpeas to oven. Roast chickpeas for 10 minutes, or until warmed and lightly browning, but so long as they become crunchy. Turn oven down to 350.
Remove squash and chickpeas from oven. Let rest in pan for 5 minutes.
Using the tines of a fork, scrape up the spaghetti squash “noodles” leaving an approximate ¼ inch rim around the squash to create the bowl.
Add squash “noodles” to large bowl mix in garlic salt and ¼ cup of prepared Tzatziki dressing. While still warm, add chopped spinach, drained tomatoes, mozzarella and soft-roasted chickpeas.
Distribute this mixture evenly among the two squash “bowls,” packing down and necessary to fit it all in.
Return stuffed squash to oven and bake at 350F for a additional 10 to 15 minutes or until hot through and cheese melted.
Remove from oven and sprinkle with feta cheese crumbles and drizzle with remaining Tzatziki dressing.