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–+ servings

Spaghetti Squash with Creamy Marinara and Chickpeas

Salad Therapy
Enjoy this hearty and flavorful dish as an entree or on the side.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Entree
Cuisine Gluten Free, Italian, Mediterranean, Vegan
Servings 4 servings

Ingredients
  

  • 1 spaghetti squash
  • 2 c crushed tomatoes
  • 1/4 c unsweetened applesauce
  • 1 cube frozen basil
  • 1 cube frozen crushed garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 c coconut cream
  • 1/2 c soy milk
  • 1 can chickpeas
  • 1 large handful baby kale
  • Salt and pepper to taste

Instructions
 

  • 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.
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