Recently I had bought some spaghetti squash, wanting to love it, but whenever I considered using it, I just thought, ugh, spaghetti squash.
But then…OMGEE it was everything I didn’t believe it could be. Of course it’s not pasta, but it’s totally satisfying, with its own texture and mild flavor that don’t need to compete with pasta.
This dish gives you all the heartiness of a comfort food, without the guilt, and with plenty of nutritional value. The chickpeas add a great meatiness. With only a handful of ingredients and about 20 minutes active prep time, it will definitely become a staple dinner here.
P.S. My not-quite-two-year-old has had three full servings.
- 1 spaghetti squash
- 2 c crushed tomatoes
- ¼ c unsweetened applesauce
- 1 cube frozen basil
- 1 cube frozen crushed garlic
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ c coconut cream
- ½ c soy milk
- 1 can chickpeas
- 1 large handful baby kale
- Salt and pepper to taste
- Preheat oven to 350f.
- Slice squash in half lengthwise and remove seeds.
- Season each half with salt and pepper to taste.
- Place face down on parchment-paper-lined baking sheet and bake for an hour.
- Add other ingredients (except for kale, salt, and pepper) to a large saucepan on medium heat. (You can start with less cream/soy milk and add more if you want.)
- Combine and simmer for 10-15 min. Leave lid off and stir occasionally, allowing sauce to reduce to your preference.
- Add kale just before serving so it cooks down but doesn't lose color, then season to taste with salt and pepper.
- Remove squash from peel onto your plate and top with sauce and optional sliced kale leaves for garnish.