Impressive Vegan Entrées
Today, I present you with a recipe for Baked Spaghetti Squash with Chickpeas & Veggies. Now that you may be starting to dine again with a few friends on occasion or meeting up with family you haven’t seen in more than a year, you might want a dish that impresses them with the delights of vegan cuisine. This entrée will wow them—even If I do say so myself!
Admittedly, this stuffed squash is a bit of a project. There is nothing difficult about it, but it has several steps, so plan to make this when you have a couple hours to relax and enjoy cooking.
This recipe takes advantage of my recently posted Asparagus & Sweet Potato Side, which becomes the filling of the scooped-out spaghetti squash boat. Of course, you might choose a different coupling of vegetables. I recommend pairing something sweet—like the squash—with something astringent or bitter.
I made quick work of freshly cooked chickpeas (also known as garbanzos) in my 20-something-year-old pressure cooker, and you can certainly do the same in your Instant Pot, which has the advantage of being newer and more in vogue. I then puréed half of the beans to make a homemade Hummus Topping. The advantage to this hummus is that it’s made without tahini—and, thus, is free of sesame. Many people, myself included, have some sensitivity or even allergy to sesame, an ingredient found in most commercial hummus. I believe you will find that this sesame-free version of the beloved side dish does not disappoint!
If you do not want to create a showpiece like the one pictured here, you can scoop out the spaghetti squash strands and serve them on a plate topped with the vegetables. Either way, enjoy this delicious Baked Spaghetti Squash with Chickpeas & Veggies!
PS Special thanks to Sari-Rose Brown, my temporary sous chef and food stylist, who is helping me while I rest my hands for a few weeks.