Name: Cheesy Spaghetti Squash with Chickpea-Tomato Ragù & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 170 g Parmesan cheese; 3 medium spaghetti squash; 3 medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; salt

Cheesy Spaghetti Squash with Chickpea-Tomato Ragù & ParsleyCheesy Spaghetti Squash with Chickpea-Tomato Ragù & Parsley — a 45-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

170 g Parmesan cheese

3 medium spaghetti squash

3 medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Preheat oven to 260°C (500°F) and place rack in the center position. Line two baking sheet pans with aluminum foil to make cleanup easier (optional).

Wash, dry, and trim each squash, then halve lengthwise, and scrape out the seeds. Rub the inside of the squash with oil and season with salt and pepper. Arrange halves, cut-side down, on the baking sheets.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender, so a knife can easily pierce through the flesh, 25-30 minutes.

While the squash is roasting, peel, halve, and medium dice onions. Place in a large bowl.

Peel and thinly slice garlic. Add to the bowl with the onion.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion, garlic, crushed red pepper, and salt; cook, stirring occasionally, until starting to brown, 8-10 minutes. (Reserve bowl for later use.)

Meanwhile, drain and rinse chickpeas.

Once the onion is starting to brown, add chickpeas, tomatoes, and more salt to the pot; stir to combine the ragù. Reduce heat to medium-low and continue to cook, stirring occasionally, until the squash is done.

Meanwhile, finely grate Parmesan. Place in the reserved bowl and set aside.

Remove squash from the oven and allow to cool slightly, about 5 minutes.

While the squash is cooling, wash, dry, and shave parsley leaves off the stems; discard stems and roughly chop the leaves. Add half of the parsley to pot, stir to combine, and remove from heat. (Reserve remaining parsley for serving.)

Once the squash has cooled slightly, scrape the inside with a fork to separate into spaghetti-like strands (use an oven mitt or towel to hold it with your other hand). Add squash to the bowl with the Parmesan and gently toss to combine.

To serve, divide squash and veggie ragù between plates or bowls. Top with reserved parsley and enjoy!

Open this recipe in Flambette