Description
This Low-Fat Stuffed Spaghetti Squash with Creamy Garlic Chickpea Spinach Sauce is bursting with robust garlic flavor and a delightful blend of hearty chickpeas and vibrant spinach.
Ingredients
Scale
Base Ingredients:
- 2 medium spaghetti squash *
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 3 Tablespoons flour (of choice)
- 2 cups low-sodium vegetable broth *
- 1 cup water
- ¼ cup + 1 Tablespoon nutritional yeast
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian Seasoning
- ¼ to 1 ¼ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed
- 2 cups packed, chopped baby spinach *
Finishing Ingredients:
- 2 teaspoons red wine vinegar
Instructions
- Prepare the spaghetti squash per How to Bake a Spaghetti Squash. We cut them as boats, in other words, in half lengthwise.
- In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 10 minutes or until the onions are perfectly tender, add a splash of water, if needed to avoid burning.
- Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Next add the flour and stir constantly for several minutes to cook the flour.
- Then add all the remaining Skillet Ingredients and the Spice/Herb Ingredients to the skillet, stir to incorporate, scraping the bottom of the pan to bring up any flour that stuck to the bottom on the skillet. Bring the mixture to a boil, then immediately lower to a simmer. Simmer for 3 to 4 minutes to thicken the sauce.
- Once the sauce has thickened, then add the chickpeas and chopped baby spinach, stir well to incorporate, simmer for 5 minutes, stirring occasionally.
- Finish with the red wine vinegar, stir well, simmer for several more minutes.
- To serve, with a fork, pull up the strands of the baked spaghetti squash all around the bottom and sides, then spoon a generous amount of the creamy chickpea/spinach sauce to fill the boat, then serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4