Spaghetti Squash with Chickpeas and Parmesan

Spaghetti squash comes in many sizes, shapes and colors. It can be baked, boiled, steamed or microwaved. Depending on its size, it takes 30 minutes to an hour to cook in the oven, and about 15 minutes in the microwave. This recipe is a super healthy option for spaghetti lovers. When cooked, the squash becomes long thin strand like ribbons resembling angel hair spaghetti. Spaghetti squash is loaded with vitamins, minerals, antioxidants and fiber. It contains many nutrients like folic acid, manganese, Vitamin B6, Vitamin C, potassium, vitamin A, and beta carotene. It has only 42 calories per cup and 9% of your daily fiber needs @sarchakra

PREP TIME: 10 mins

COOK TIME: 45 mins

YIELDS: Serves or makes 3-4


  • Spaghetti squash
  • Chickpeas 1 can
  • Salt
  • Extra Virgin Olive oil 2 tbsp plus for drizzle
  • Pepper 2 tsp plus for drizzle
  • Red pepper flakes 2 tsp
  • Garlic 6-7 cloves, chopped fine
  • Parmesan 4 tbsp, freshly grated
  • Basil 2 tbsp, finely chopped


  • Heat oven to 400°F.
  • Slice spaghetti squash into round rings scooping out the seeds. Reserve the seeds if you want to roast it. Place the rings on a greased baking tray. Drizzle olive oil on the squash rings. Rub salt and pepper.
  • Cook for 45 mins till you get a nice color to the squash.
  • Using a fork separate the flesh of the squash to get the ‘noodles’ out.
  • Heat 2 tbsp olive oil. Sauté garlic pieces till golden. Add black pepper, salt and red pepper flakes. Add in canned chickpeas. Cook for a few minutes till the chickpeas become a bit toasted.
  • In a pan or serving tray mix in the spaghetti squash with the chickpeas. Top with grated Parmesan and chopped basil. Enjoy!


Do not overcook spaghetti squash. Al dente is the right way.

The seeds of the spaghetti squash makes for a crunchy healthy snack. Roast the seeds and use for topping breakfast porridge and soups. Clean the seeds well in a bowl of water. Pat dry. Toss the seeds with olive oil and lightly season with salt. Line a baking tray with parchment paper. Roast in the oven at 325° F for 20-25 minutes turning them halfway.

It is quite hard to cut spaghetti squash so use a large sharp knife. Put a towel underneath the cutting board so that the cutting board does not move around when slicing the squash.

This is a no waste recipe. I scooped up all the flesh near the skin of the vegetable and reserved them for another recipe for another day. Stay tuned!

Seasoning the spaghetti squash
Getting the ‘spaghetti’ out
Spaghetti is ready
Sautéing the garlic, pepper, salt and red pepper flakes
Adding the chickpeas
Spaghetti Squash with Chickpeas and Parmesan is ready

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.