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Zesty Lemon Herb Spaghetti Squash with Smoky Chickpeas
Discover a healthy meal makeover with our Zesty Lemon Herb Spaghetti Squash and Smoky Chickpeas. Perfect for a nourishing, flavorful dinner.
As someone who grew up loving rich pasta dishes, I've often found myself yearning for a healthy alternative that doesn't compromise on flavor. Enter the spaghetti squash, a magical vegetable that transforms into noodle-like strands with just a bit of cooking. This recipe is a delightful twist on a classic spaghetti dish, featuring zesty lemon and fresh herbs that bring a burst of freshness to your plate.
Inspired by Mediterranean flavors, this healthy meal makeover combines the earthy goodness of spaghetti squash with smoky, spiced chickpeas, creating a dish that is as satisfying as it is nutritious. The beauty of this dish lies in its simplicity and the way it reinvents comfort food into a wholesome experience. Perfect for those cozy evenings when you're looking for a nutritious meal that feels indulgent, this dish will quickly become a staple in your weekly rotation.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4
Calories
280 kcal
per serving
Cuisine
Italian
Discover a healthy meal makeover with our Zesty Lemon Herb Spaghetti Squash and Smoky Chickpeas. Perfect for a nourishing, flavorful dinner.
Ingredients
- • spaghetti squash: 1 medium
- • olive oil: 3 tablespoons
- • garlic: 3 cloves, minced
- • chickpeas: 1 can (15 oz), drained and rinsed
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • lemon: 1, zested and juiced
- • fresh parsley: 1/4 cup, chopped
- • fresh basil: 1/4 cup, chopped
- • salt: to taste
- • black pepper: to taste
- • crushed red pepper flakes: optional, for garnish
Instructions
- 1 Preheat your oven to 400°F (200°C). This high heat will help caramelize the squash, enhancing its natural sweetness.
- 2 Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes, until the flesh is tender and easily shredded with a fork.
- 3 While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the chickpeas, smoked paprika, and cumin, stirring to coat the chickpeas evenly. Cook for 10 minutes, stirring occasionally, until the chickpeas are slightly crispy and smoky.
- 4 Once the squash is done, allow it to cool slightly before using a fork to scrape out the spaghetti-like strands into a large bowl. Add the lemon juice and zest, along with the chopped parsley and basil. Toss to combine and season with additional salt and pepper to taste.
- 5 Serve the lemon herb spaghetti squash topped with smoky chickpeas. Garnish with crushed red pepper flakes if desired, to add a bit of heat.
Serving Suggestions
- • For a complete meal, pair this zesty spaghetti squash with a side of mixed greens drizzled with a light vinaigrette. The acidity of the dressing will complement the lemony squash, creating a harmonious balance of flavors. Alternatively, serve with a slice of whole-grain bread to soak up any extra juices from the dish, adding a satisfying crunch. A chilled glass of Sauvignon Blanc or a crisp sparkling water infused with lemon would make excellent beverage pairings, enhancing the bright citrus notes of the dish. Consider topping this dish with a sprinkle of nutritional yeast for a cheesy flavor without the dairy, or a dash of pine nuts for added texture.
Storage Tips
To store leftovers, place the spaghetti squash and chickpeas in separate airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the spaghetti squash in a skillet over medium heat, adding a splash of water to prevent it from drying out. Reheat the chickpeas separately to maintain their crispy texture. If you wish to freeze, only freeze the spaghetti squash; thaw it in the refrigerator overnight and then reheat as directed. Avoid freezing the chickpeas, as their texture may alter.
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