Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
Transform your weeknight dinners with this vibrant and wholesome Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas! This gluten-free, vegan recipe combines tender, shredded spaghetti squash with crispy, golden Brussels sprouts and lightly spiced roasted chickpeas for a dish full of flavor and texture. A drizzle of fresh lemon juice and a sprinkle of parsley add a zesty, herbaceous finish, while the blend of garlic powder, paprika, and oregano takes the seasoning to the next level. Ready in under an hour, this nutrient-packed recipe is perfect as a satisfying main course or a hearty side dish. Ideal for meal prepping or serving fresh from the oven, it’s a celebration of roasted vegetables that’s as delicious as it is healthy!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 1 pound Brussels sprouts
- 1 15-ounce can canned chickpeas
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 small, juiced lemon
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper or foil.
Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon. Drizzle 1 tablespoon of olive oil over the cut sides, then season with a pinch of salt and pepper.
Place the squash halves cut side down on one of the prepared baking sheets. Bake for 35-40 minutes, or until the flesh is tender and easily shredded with a fork. Set aside to cool slightly.
While the squash is baking, trim and halve the Brussels sprouts. Drain and rinse the canned chickpeas, then pat them dry with a paper towel.
In a mixing bowl, toss the Brussels sprouts and chickpeas with the remaining 2 tablespoons of olive oil, garlic powder, paprika, dried oregano, salt, and black pepper.
Spread the seasoned Brussels sprouts and chickpeas evenly on the second prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are golden and crisp and the chickpeas are slightly crunchy.
Once the spaghetti squash has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands and transfer them to a large serving bowl.
Add the roasted Brussels sprouts and chickpeas to the bowl with the spaghetti squash.
Drizzle the dish with fresh lemon juice and sprinkle with chopped parsley. Gently toss everything to combine.
Serve warm as a main dish or a hearty side. Enjoy!
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5348 mg | 233% | |
| Total Carbohydrate | 184.3 g | 67% | |
| Dietary Fiber | 51.9 g | 185% | |
| Total Sugars | 52.3 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 562 mg | 43% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2310 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
