Ingredients

The following ingredients have 8 Servings
  • 1 3 pound spaghetti squash
  • 2 teaspoons olive oil
  • 1 medium onion (chopped)
  • 8 ounces mushrooms (thinly sliced)
  • 3 garlic cloves (minced)
  • 3/4 teaspoon ground oregano
  • 1/2 teaspoon ground pepper
  • 1/8 teaspoon salt
  • 1 1/2 cup marinara sauce (your favorite kind)
  • 1 3/4 cups no salt added chickpeas, (rinsed & drained)
  • 1/4 cup minced flat-leaf parsley
  • 1/3 cup grated Parmesan cheese (animal rennet-free for vegetarian)

Instruction

  • Using a large, sharp knife, pierce the spaghetti squash in several pieces.
  • Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
  • Before handling, let the squash stand for 10 minutes. Cut in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl.
  • Preheat the broiler.
  • Heat the olive oil in a large nonstick or cast-iron skillet, set over medium-high heat.
  • Add the onion and mushrooms. Cook, stirring occasionally, until the vegetables are tender and just starting to brown, 5 to 6 minutes.
  • Add the garlic, oregano, pepper and salt. Cook for 1 minute.
  • Stir in the reserved spaghetti squash, marinara sauce, chickpeas and parsley.
  • Spread the spaghetti squash mixture into an even layer in the skillet. Top with the Parmesan cheese.
  • Place the skillet under the broiler until the cheese is melted, 1 to 2 minutes. Serve.