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–+ servings

Spaghetti Squash Marinara with Butternut Cream and Chickpeas

Salad Therapy
Spaghetti Squash Marinara with Butternut Cream and Chickpeas provides vibrant colors and flavors in a satisfying low-carb dish.
5 from 5 votes
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Entree
Cuisine Gluten Free, Grain Free, Italian, Kosher, Mediterranean, Vegan, Vegetarian
Servings 4 servings

Ingredients
  

  • 1/2 large spaghetti squash sliced lengthwise
  • 1/3 cup optional marinara sauce of your choice
  • Several small basil leaves optional
  • 1 can chickpeas or 1 1/2 cups cooked chickpeas

Butternut Cream Sauce

  • 1/2 can butternut squash puree pumpkin or sweet potato would probably be fine
  • 1/2 cup raw cashew pieces
  • 1/2 cup water
  • 1/2 tablespoon salt
  • 1/16 teaspoon black pepper
  • 1/2 tablespoon rice vinegar white or apple cider vinegar would be fine
  • 1 teaspoon garlic powder
  • 1 tablespoon nutritional yeast optional
  • 1/4 teaspoon onion powder

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Slice your squash in half lengthwise and scoop out the seeds.
  • Sprinkle salt and pepper on the squash to your taste.
  • Place the two halves face-down on your baking sheet and bake for 40-60 minutes, until browning on the outside and edges and soft (but not mushy) on the inside.
  • Meanwhile, place all butternut cream sauce ingredients into your blender and blend on high until VERY smooth and creamy. There should not be any chunks or pieces!
  • When your spaghetti squash is ready, flip the halves over and reserve one half for another day. Pour most of the can of chickpeas into the other half of your spaghetti squash (reserving a small handful), sprinkle salt and pepper on the chickpeas to your liking, and stir.
  • If the sauce is not already very hot from blending, heat it now (however you like).
  • Pour as much of the butternut cream sauce as will fit over the chickpeas inside the squash, and reserve the rest of the sauce for another time.
  • Garnish with remaining chickpeas, add a dash of pepper, then spoon a few tablespoons of (optional) marinara.
  • Put back in the oven for about 10 minutes or until the whole dish is heated through.
  • Top with a few basil leaves. Serve along with extra butternut cream sauce and marinara and enjoy!
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