Ingredients:

  • 1 large spaghetti squash (approx. 3 lbs / 1.36 kg)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced (150g)
  • 4 cloves garlic, minced (20g)
  • 1 large red bell pepper, diced (120g)
  • 1 medium zucchini, diced (150g)
  • 2 medium carrots, sliced into rounds (60g)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups fresh spinach, packed (60g)
  • 1 tsp dried oregano
  • 1 tbsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Slice the squash in half lengthwise. Scoop out the seeds using a spoon. Brush the interior with 1 tbsp of olive oil and season with salt and pepper.
  3. Place squash cut side down on a baking sheet. Roast for 35-45 minutes until the flesh is tender when pierced with a fork.
  4. Remove squash from oven. Let it cool for 5 minutes. Use a fork to scrape the flesh into long strands, keeping them inside the shell.
  5. Heat 3 tbsp olive oil in a large skillet over medium high heat. Sauté diced onions and carrots for 5-7 minutes until the onions are translucent and edges are browned.
  6. Add red bell pepper and zucchini. Cook for another 5 minutes until they are tender crisp.
  7. Stir in minced garlic, oregano, and chickpeas. Sauté for 2-3 minutes until the garlic smells fragrant.
  8. Fold in fresh spinach. Cook for 60 seconds until the leaves have wilted, then remove from heat and stir in lemon juice.
  9. Spoon the vegetable mixture into the roasted squash shells. Toss gently with the strands. Sprinkle with Parmesan cheese.
  10. Return to the oven for 2-3 minutes until the cheese is melted and bubbly.