Baked Spaghetti Squash with Garlicky Chickpeas

This spaghetti squash recipe is from Skinny Taste's One and Done Cookbook. It can be served as a side dish, but to make it a meal, I like to pair it with chickpeas simmered in their cooking liquid with lots of sautéed onions and garlic. *Update Thanks to Commenters!*: Cut the squash crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right? See the newly added video for cutting guidance. If you have a microwave: Use it to soften the flesh of the spaghetti squash, thereby making it easier to cut into. One minute on high should do it, but continue to cook at 1 minute intervals if skin is still too hard after the first pass. You can also you an Instant Pot. No need to poke any holes in it. I use 1 cup of water and cook the squash at high pressure for 5 minutes, then do a quick release. This softens the skin enough to make cutting easier. UPDATE 10/17/2021: I now roast my squash at 350ºF for 45 minutes (as opposed to at 400ºF for 55-60 minutes). This shorter cook period yields firmer strands, which I like. A delicious way to serve this squash is tossed with this baked feta and cherry tomatoes.

Great

% Daily Values based on a 2,000 calorie diet

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