Prep: 5 Happy 2018, friends! It’s here, it’s really here! Are you ready for the new year? We’re starting the year off with our first ever January Challenge! For the first time ever, the Jar Of Lemons community is going through A Month Of Healthy Eats For The Busy Girl (opens in a new tab) all together. And it all starts today 😉 Beginning with this Garlic Chickpea Spaghetti Squash recipe from the plan!
First things first: If you’re interested in joining us as we go through this 4-week January challenge, simply sign up HERE and grab your copy of A Month Of Healthy Eats. (opens in a new tab) Today is day 1, so it’s a great time to dive in with us! This 4-week nutrition and fitness program is focused on simple, delicious recipes and efficient, 30-minute workouts. Love tacos and pizza? 🙋🏻 Then this plan is for you, friend!
Today, we’re kicking off the year with this delicious and easy Garlic Chickpea Spaghetti Squash recipe!
Now, if you’ve never made spaghetti squash before, I know it can seem a little intimidating (daunting? exhausting? too much work? all of the above?). But believe me! It’s pretty much the easiest thing ever.
To make spaghetti squash, simply cut the squash in half, remove the seeds, and place face down on a baking sheet covered in water. Bake, then remove the “spaghetti” with a fork! SO easy, y’all!
For this Garlic Chickpea Spaghetti Squash, simply add the easy homemade spaghetti sauce and chickpeas (in the recipe below) to the spaghetti squash and enjoy! Such a fun, delicious, and healthy meal that’s also vegan, vegetarian, and gluten free!
Participating in the January Challenge? Be sure to check in by letting us know what you’re making today and tagging your photos #AMonthOfHealthyEats!
Here’s the recipe for this easy Garlic Chickpea Spaghetti Squash:
Garlic Chickpea Spaghetti Squash
Ingredients
- 1 small spaghetti squash
- 10 oz. canned chickpeas
- 1 tsp crushed garlic
- 8 oz. canned tomato sauce
- 1 cup spinach
- 1 Tbsp crushed basil (fresh or dried)
- salt/pepper
Instructions
- Preheat oven to 375 degrees.
- Cut the spaghetti squash in half (long ways) and remove the seeds and filling in the middle.
- Pour a thin layer of water over a baking pan, place each squash half face down, and bake for about 45 minutes.
- When the squash has about 10 minutes left, mix all of the other ingredients in a sauce pan over medium heat.
- Keeping the sauce mixture warm, remove the squash from the oven and scrape out the “spaghetti” with a fork.
- Serve and enjoy!
Nutrition
Did you make this? I’d love to see!
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I have ALWAYS wanted to try cooking spaghetti squash but have never known how. Every time we pass it in the store, my husband asks me when I’m going to make it for him (he’s from Norway, so spaghetti squash is a totally novel food for him) and I have to push my cart a little faster and pretend like I don’t hear him. 😉 I guess I don’t have any excuse to not try it out now. 🙂 Can’t wait to see what he thinks!
Haha so funny! You’ll have to try it out. It’s actually pretty easy to make! Enjoy the recipe! 🙂
This has the most beautiful vibrant color, and is such a fun way to use chickpeas! I also love how you make using spaghetti squash seem do-able. 🙂 I can’t wait to try this!
Thank you so much, Monica!
You got me at chick peas. Love chick pea in any form. The spaghetti looks awesome. very healthy indeed.
Me too, so good!
never try spaghetti squash before.. but yours look appetizing.
You’ll have to try it out! Thank you!
What a healthy dish to have! Plus such amazing flavors here,lovely.
Thanks, Prasanna!