Packed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

Packed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

Packed spaghetti squash with chickpeas and garlicky arugula cream is a low hassle, very satisfying and flavourful vegan meal.

An overhead shot of ingredients for stuffed spaghetti squash on top of a worn wooden cutting board that’s set on top of a grey linen tablecloth.

It’s been a while! Sending my finest and hottest for the brand-new year. I arrange of checked-out from computer system screens in a basic method around the vacations. We viewed a great deal of basketball, made tasty food without documents, hung out in genuine time with household, played boardgames, checked out books. Type of dull basic things, however fantastic all the exact same. I believe when you begin seeing those dull things for the genuine true blessings that they are, your point of view alters a bit.

While I’m attempting to go gentler on myself in 2017, I understand that re-examining way of life routines is a state of mind in January. The juicers get cleaned off. It’s possible that you have actually checked out a 12th post about the entire 30 in a matter of days. Likewise, I do not learn about you, however our fitness center is way more taking place recently. I type of love that everybody gets on board with the positivity of modification for a couple of weeks a minimum of.

This dish is quite basic and all-the-way wholesome, however completely lavish too. There’s 10 core active ingredients with an easy mixer sauce that brings lots of shimmer. When I require a touch of richness or a quick sauce, I usually begin with raw cashew butter. I make this butter up in big batches so that I do not need to keep in mind to soak cashews all the time. It’s incredible combined with some hot coffee and a dribble of maple syrup too.

I’m not exactly sure if I got fortunate with this squash or what since the hairs were PREMIUM. Often spaghetti squash formulate very wet to the point of not being … spaghetti-like. I discover that roasting the halves dealing with up does assist with the strand-making. It requires the squash to dry a bit more. If I’m being truthful, I generally consume spaghetti squash just: roasted with salt, pepper, and a couple shakes of gewurztraminer vinegar. This one, smothered with chickpeas, shallots, which peppery/creamy sauce, is absolutely a fancier getaway. I envision it’s a better suited main dish alternative for individuals too!

I have a terrific spaghetti squash dish with lime peanut sauce right here for you too.

An overhead shot of baked spaghetti squash halves on a parchment paper-lined baking sheet.

An overhead shot of a jar of bright green garlicky arugula cream sauce in a mason jar. A spoon is lifting out a spoonful of sauce. It is photographed on a worn wood background.

An overhead shot of stuffed spaghetti squash with a bright green arugula cream, leaves of arugula, and chickpeas. The squash is served on a black plate on top of a grey linen tablecloth.

A side angle of a stuffed spaghetti squash with arugula cream and chickpeas. A fork is sticking out. The squash is on a black plate on top of a grey linen tablecloth.

Packed Spaghetti Squash with Chickpeas & Garlicky Arugula Cream

Packed spaghetti squash with chickpeas and garlicky arugula cream is a low hassle, very satisfying and flavourful vegan meal.

PREPARATION TIME 25 minutes COOK TIME 40 minutes OVERALL TIME 1 hr 5 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 2

Author: Laura Wright


  • Mixer

Active Ingredients

  • 1 medium spaghetti squash ( my own weighed 1.25 kg)
  • 1 tablespoon olive oil, divided
  • sea salt & ground black pepper, to taste
  • 2 tablespoons pine nuts
  • 1/3 cup raw cashew butter
  • 1/2 cup filtered water
  • 2 cloves of garlic, peeled
  • 1/2 teaspoon lemon enthusiasm
  • 2 tablespoons fresh lemon juice, divided(* )1/2
  • teaspoon gluten-free tamari OR coconut aminos 1
  • cup loaded arugula, plus additional for serving(* )1 medium shallot, little dice( about 1/2 cup diced shallot)
  • 1 1/2 cups
  • prepared chickpeas, drained pipes and washed Guidelines Preheat the oven to 400 ° F.

Cut the spaghetti squash in half lengthwise. Location the halves face-up on a flat pan and drizzle with 1 1/2 teaspoons of the olive oil. Season the squash with salt and pepper and move the sheet into the oven. Roast the squash up until tender hairs begin to retreat, about 40 minutes. Eliminate the seeds from the squash and reserved.

  • While the squash is roasting, toast the pine nuts in a medium sauté pan over medium heat. As soon as pine nuts are golden brown, eliminate them and reserved.
  • Make the arugula cream: In an upright mixer integrate the cashew butter, water, garlic, lemon enthusiasm, 1 tablespoon of the lemon juice, tamari, arugula, salt, and pepper. Mix this mix on high for about 45 seconds, or up until completely smooth and fluid. Inspect the cream for flavoring and change if required. Transfer the cream to a sealable container and keep in the fridge up until all set to utilize.
  • Return the medium sauté pan with the staying 1 1/2 teaspoons of olive oil to the range over medium heat. Include the shallots to the pan and cook, stirring frequently, up until really soft, about 4 minutes. Include the chickpeas to the pan and season with salt and pepper. As soon as the chickpeas are warmed through, stir in the staying tablespoon of lemon juice.
  • To serve, location warm squash halves on plates and carefully take out some hairs of “spaghetti” to make a pocket of sorts. Divide chickpea mix in between both squash halves. Drizzle garlicky arugula cream over both portions, and garnish with toasted pine nuts and additional arugula
  • Notes
  • This dish makes additional sauce (nearly all of my dishes do since additional sauce is clearly fantastic to have on hand), so if you chose to double the squash, chickpeas, shallots and so on, there would absolutely suffice sauce for 4 portions.

If you wish to attempt a nut-free variation, I ‘d change the cashew butter in the sauce with tahini and include a little bit of maple syrup or other sweetener to the sauce. The toasted pine nuts on top might be changed with any toasted seed that you like

  • Published in fall, velvety, earthy, gluten totally free, main dish, fast, refined sugar-free, roasted, salted, sauce, side meal, spring, summer season, sweet, vegan, winter season
  • Program

28 remarks

Karlie This looks extraordinary, so warm and reassuring + healthy to boot. I enjoy anything with cashew butter. Pleased you had the ability to spend some time off! I can’t await your cookbook!

  • Reply

    Abby @ Heart of a Baker Ohh that sauce is callllling to me! I constantly invite the reprive over the vacation break, however it feels so tough to return into it come January. I’ll simply be over here, consuming this luscious supper in the meantime:-RRB-

  • Reply

    Sarah|Well and Complete Came here to state the lighting in these pictures runs out THIS WORLD. Seriously, how can you get a completely lit image yet still have those moody vibes ?! Teach me your methods:O Delighted New Year, Laura!

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