Spaghetti squash, one of the delights of cool-weather eating. It's a curious winter squash, made up of tiny sweet, yellow strands that behave a little like spaghetti when you scrape them out with a fork. With so many ways to enjoy it, it's hard to run out of ideas; serve it with vegan meatballs and marinara sauce; try it split roasted and drizzled with olive oil, salt, and pepper; stuffed with your favorite grains and greens, cut it into rings, roast, and add a splash of maple syrup, cinnamon, and toasted nuts or seeds; or try this recipe that combines it with flavorful roasted chickpeas and a creamy tahini sauce. It's a winner on any holiday table!
Roasting chickpeas and pumpkin seeds with warming spices like cumin and smoked paprika take humble ingredients from average to outstanding. A simple tahini sauce adds a luscious creaminess that gently ties together the varied flavors and textures. Spaghetti Squash & Roasted Chickpea Salad is perfect for a holiday table–gorgeous and unusual–but it's easy enough for a weeknight meal, too.
Preheat oven to 400ºF. Place whole squash on a baking tray or in a casserole dish. Roast for about 35 to 45 minutes, or until you can easily pierce the squash with a sharp knife. Remove from the oven. When cool enough to handle, cut the squash in half width-wise, which allows for longer strands. Use a fork to pull out the seeds and discard (or clean them and roast with oil, salt, and pepper). Use a fork to gently scrape strands of squash into a large bowl or serving dish. This can be done several days in advance and stored covered in the refrigerator.
While the squash is roasting, line a baking tray with parchment paper. Put chickpeas and pumpkin seeds in a medium bowl. Drizzle with 1 tablespoon of the oil. Sprinkle with cumin, garlic, onion, smoked paprika, and 1 teaspoon of the salt. Toss to coat. Scoop out onto the prepared baking tray and arrange in a single layer. Roast in the oven for about 15 to 20 minutes, or until the chickpeas are golden brown. Remove from the oven and set aside.
To serve, flavor spaghetti squash by tossing with remaining 1/2 teaspoon salt, 1 tablespoon of olive oil, and lemon juice. Transfer chickpeas and pepitas to bowl with squash. Add parsley and gently toss everything together. Drizzle with tahini dressing and serve immediately at room temperature or refrigerate and serve cold. This dish can also be served hot.
To make the tahini dressing, whisk together all the ingredients in a small bowl and stir until smooth. Add more water to thin, if necessary.
Preheat oven to 400ºF. Place whole squash on a baking tray or in a casserole dish. Roast for about 35 to 45 minutes, or until you can easily pierce the squash with a sharp knife. Remove from the oven. When cool enough to handle, cut the squash in half width-wise, which allows for longer strands. Use a fork to pull out the seeds and discard (or clean them and roast with oil, salt, and pepper). Use a fork to gently scrape strands of squash into a large bowl or serving dish. This can be done several days in advance and stored covered in the refrigerator.
While the squash is roasting, line a baking tray with parchment paper. Put chickpeas and pumpkin seeds in a medium bowl. Drizzle with 1 tablespoon of the oil. Sprinkle with cumin, garlic, onion, smoked paprika, and 1 teaspoon of the salt. Toss to coat. Scoop out onto the prepared baking tray and arrange in a single layer. Roast in the oven for about 15 to 20 minutes, or until the chickpeas are golden brown. Remove from the oven and set aside.
To serve, flavor spaghetti squash by tossing with remaining 1/2 teaspoon salt, 1 tablespoon of olive oil, and lemon juice. Transfer chickpeas and pepitas to bowl with squash. Add parsley and gently toss everything together. Drizzle with tahini dressing and serve immediately at room temperature or refrigerate and serve cold. This dish can also be served hot.
To make the tahini dressing, whisk together all the ingredients in a small bowl and stir until smooth. Add more water to thin, if necessary.
