Ingredients

The following ingredients have 2 Servings
  • 1 medium spaghetti squash, (2 3/4 to 3 pounds)
  • kosher salt, for seasoning
  • fresh cracked black pepper, to taste
  • 1 to 2 tablespoons extra virgin olive oil
  • 1/2 cup finely grated Pecorino Romano cheese
  • 3 tablespoons olive oil
  • 1 to 2 onions thinly sliced to yield 1-2 cups
  • 4 cloves garlic, thinly sliced or minced
  • pinch crushed red pepper flakes
  • 2 cups cooked chickpeas in their cooking liquid
  • flaky sea salt for finishing

Instruction

  • Heat oven to 350ºF. Line a sheet pan with foil or parchment paper.
  • Halve the spaghetti squash crosswise and use a spoon to scrape out the seeds and stringy yellow strands, then discard. (See notes in post and above for how to cut open a spaghetti squash.)
  • Season the flesh with a pinch of salt & pepper then place the squash cut side down on the prepared pan.
  • Bake until the flesh can be easily pierced with a fork, 55 to 60 minutes. Remove the pan from the oven and let cool for 10 minutes. UPDATE: I now roast my squash at 350ºF for 45 minutes. The squash will not be knife tender. This shorter cook period yields firmer strands, which I like. If you have made this recipe in the past and have liked it, keep doing what you like, but otherwise, try cooking it for 45 minutes. Note: With this shorter cooking period, the squash will not be knife or fork tender when you remove it from the oven. 
  • Using a fork, gently pull the squash flesh from the sides and scrape into a bowl; it will separate into spaghetti-like strands.
  • Add olive oil, Pecorino Romano, and 1/2 teaspoon black pepper. Toss well and serve immediately, or to make the chickpeas, continue on.
  • To make the chickpeas: Heat the oil in a large pan over medium heat. Add the onions and a pinch of salt, and cook, stirring every so often, till they begin to caramelize, 7 to 1o minutes. Add the garlic and pepper flakes to taste, and cook for a minute more. Add the chickpeas and 2 cups of cooking liquid and bring to a simmer. Simmer gently for 10 minutes or until chickpeas begin breaking down. Taste. Add salt and pepper to taste. Add liquid as needed to keep the chickpeas somewhat brothy.
  • To serve. Spoon chickpeas into a bowl. Top with a spoonful of spaghetti squash. Use a microplane to shave more Pecorino over top. Serve, passing more salt and pepper on the side.