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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper or foil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Add the roasted Brussels sprouts and chickpeas to the bowl with the spaghetti squash.

Step 9

Drizzle the dish with fresh lemon juice and sprinkle with chopped parsley. Gently toss everything to combine.

Step 10

Serve warm as a main dish or a hearty side. Enjoy!

Nutrition Facts

Serving size	(2191.4g)

Amount per serving	% Daily Value*
Calories	1562.8

Total Fat 82.5g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 14.6g
Cholesterol 24mg	0%
Sodium 5347.8mg	0%
Total Carbohydrate 184.3g	0%
Dietary Fiber 51.9g	0%
Total Sugars 52.3g
Protein 43.3g	0%

Vitamin D 0IU	0%
Calcium 562.3mg	0%
Iron 12.6mg	0%
Potassium 2310.4mg	0%

*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.

Source of Calories

Fat: 44.9%

Protein: 10.5%

Carbs: 44.6%