Spaghetti Squash with Chickpea Tomato Sauce

Spaghetti Squash with Chickpea Tomato Sauce

Serves 2
Diet VV/ GF/ RSF
Time 45

Spaghetti Squash topped with a chickpea-tomato sauce. Sunny, light & tasteful.

Produce

Spaghetti Squash

1 — Spaghetti squash

Extra virgin olive oil

Salt & pepper

Tomato Sauce

1 can — Tomato sauce

1 can — Chickpeas, drained and rinsed

1 tbsp — Vegetable stock

1/2 — Onion

1 clove of — Garlic

Olive oil

Salt & pepper

Specifications

Spaghetti Squash

Preheat the oven to 400°F / 200°C. Cut the squash in half (lengthwise). Scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Poke a few holes in the skin of the squash with a fork & place it cut side down on a baking sheet. Place in the oven for 30-40 min (the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly).

Chickpea Tomato Sauce

In a saucepan heat olive oil. Once warm, add onion & garlic and sauté until soft and translucent. Add vegetable stock in the onion-garlic mixture. Pour in the tomato passata. Bring to a boil, then lower to a simmer and cook, stirring occasionally, for 20 minutes. Add in the chickpeas 5 minutes before the sauce is ready.

Assemble

Once the squash is roasted and cool enough to touch, use a fork to scrape the strands (start from the outside and work my way in), fluffing them up as you go. Pour the chickpea tomato sauce onto the halved squash. Add olive oil, cheese (vegan or non-vegan) and salt & pepper to taste. Serve!