Spaghetti Squash: Seeds and All

Our receipt from Tuesday night’s shop needs to be put up on the site, but one of the items we got was a spaghetti squash.  This dish came together pretty quickly with some items we had in the fridge and the cupboard.  The protein powerhouse here was a pound of (dried) garbanzo beans that I made in the pressure cooker on Friday and stored in the fridge.

Spaghetti Squash: Seeds and All


  • 1 medium-sized spaghetti squash
  • 1 cup cooked garbanzo beans
  • 1 small red onion (diced)
  • olive oil
  • 1/2 cup chopped parsley
  • crushed red pepper & garlic powder
  • freshly ground black pepper and salt
  • 1 cup of red wine

To Do:

  1. Chop the top and very bottom of the squash off and split the squash in half.
  2. Remove seeds and strands from squash.  Wash the seeds and place on a baking sheet.  Sprinkle with olive oil, salt and pepper and toast for 10 minutes in a 350F oven or until they are all brown and crispy
  3. In the meantime, prick squash halves with a knife and fill a microwavable dish with a half-inch of water.  Place one half of the squash in it (if you can fit both halves, go for it) and microwave for about 7-8 minutes.  If you want to roast the squash, preheat the oven to 375 and place squash halves in a rimmed baking sheet with water on the bottom.  Roast for about an hour or until squash is tender.
  4. Use a fork and comb out the squash halves – the strands should come out looking a bit like spaghetti.  Place in a bowl and cover to keep warm.
  5. Heat up olive oil in a skillet and add the chopped onions.  Saute the onions for 5 minutes on medium heat and then add a 1/4 cup of wine.  Cover skillet and lower the heat to a simmer – cook for 5 minutes and add the parsley and garbanzo beans.
  6. Add the rest of the wine, red pepper flakes, garlic powder, salt and pepper to taste and cover.  Let this simmer for a little bit – it’ll be your sauce.
  7. Heat up the spaghetti squash in the microwave for a minute or two.   Alternatively, add the squash to the garbanzo mixture and heat it all over the stove.
  8. Top with the garbanzo mixture, Parmesan cheese and the toasted squash seeds.
  9. Enjoy!

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