Oh My Veggies · by Nicole
Chickpea Stuffed Spaghetti Squash (Vegan)
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 27%
CARBS 57G65% OF CAL
16G FIBER0G ADDED0G INTRINSIC19G OTHER21G TOTAL SUGAR
FAT 10G26% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash boats filled with chickpeas, tomato sauce, and warming spices. A plant-based, low-carb dinner with rich, layered flavors.
mainamerican⚡ microwave🔥 ovenveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large spaghetti squash
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and chopped)
- 1 medium zucchini (chopped)
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 can tomatoes ((14 oz))
- 1 can chickpeas ((14 oz))
- 2 tbsp tamari
- 1/4 cup nutritional yeast
- 1/3 cup vegan feta
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 27%
CARBS 57G65% OF CAL
16G FIBER0G ADDED0G INTRINSIC19G OTHER21G TOTAL SUGAR
FAT 10G26% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1415mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1245mg
- Calcium
- 210mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.