Spaghetti Squash with Roasted Brussel Sprouts and Chickpeas

For Sunday dinner I decided to try a new recipe.  I made a few minimal changes to the original recipe.

This recipe was adapted from FatFree Vegan Kitchen:


  • 1 spaghetti squash
  • 1 pound brussel sprouts
  • 1 medium onion, halved and thinly sliced
  • 3 cloves garlic
  • 1/2 cup vegetable broth
  • 15 ounces chickpeas, rinsed and drained
  • 1 teaspoon italian seasoning
  • 1 1/2 teaspoon lemon juice
  • pepper, to taste


  1. Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh into center). Place on a baking sheet on center rack of oven. Bake for 30 minutes and then turn 1/4 turn. Bake another 30 minutes or until outside has browned in places and shell feels soft. Remove from oven and set aside until cool enough to handle. Once it’s cool, cut it in half and remove and discard the seeds and scrape the strands of squash out with a fork. Put the squash into a bowl and set aside.
  2. While the squash is cooking, prepare the brussel sprouts. Trim and discard the ends and cut the sprouts in half (quarter larger sprouts). Place on a baking sheet and cover lossely with a sheet of aluminum foil to prevent burning. When the squash has almost finished cooking, put the sprouts into the oven and bake for 15 minutes.
  3. In a large, deep, non-stick skillet, cook the onions on medium-high heat until they become golden, about 5-6 minutes.
  4. Add the brussel sprouts, garlic, and vegetable broth and cover tightly. Cook for 3-5 minutes, adding more broth or water if skillet becomes dry.
  5. Add the chickpeas and seasoning.  Stir in the spaghetti squash and toss gently to mix.
  6. Cook until heated through.  Add lemon juice and pepper to taste.

I also topped my meal with nutrional yeast which gave it an additional great flavor.  This meal was so tasty, my mom and I both went back for seconds!


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