Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Baked Spaghetti Squash with Garlicky Chickpeas
NUTRITION · PER SERVING70M COOK
CAL 42%·PRO 46%
CARBS 91G43% OF CAL
23G FIBER0G ADDED29G INTRINSIC39G OTHER29G TOTAL SUGAR
FAT 47G50% OF CAL
11G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash topped with garlicky chickpeas simmered with onions and olive oil. Light yet satisfying with a Mediterranean flavor profile, perfect as a vegetarian main course.
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Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 70M
CAL 42%·PRO 46%
CARBS 91G43% OF CAL
23G FIBER0G ADDED29G INTRINSIC39G OTHER29G TOTAL SUGAR
FAT 47G50% OF CAL
11G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 1h
- Sodium
- 2140mg
- Total sugar
- 29g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1258mg
- Calcium
- 485mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 2140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.