Cacio e Pepe Spaghetti Squash with Chickpeas is easy to make and the perfect lightened comfort food! With spaghetti squash instead of pasta, cacio e pepe (cheese and pepper) is healthier!
Ingredient
– SQUASH– 1 spaghetti squash approximately 2lb– 2 Tablespoons extra-virgin olive oil– Salt and pepper to taste– CHICKPEAS– 3 tablespoons olive oil– 1 large leek– 1 garlic clove– Pinch crushed red pepper flake– 2 cups chickpea– 2 cups vegetable broth– 1/2 cup vegan parmesan cheese– Salt and pepper
Direction
1
SQUASH Preheat oven to 425°F. Use parchment to line a casserole or baking tray.Segment spaghetti squash. Use a spoon or ice-cream scooper to remove seeds and stringy bits (keep them to roast).
2
Inside, drizzle olive oil. Season with salt and pepper. Apply it all.
Place squash cut-side down on parchment-lined trays. One squash (two halves) is made.
3
Bake 4 squash halves (2 each) on a large baking sheet with olive oil, salt, and pepper. Bake 30-40 minutes until tender and caramelized along the sides.
4
Allow to cool for 10 minutes (it will be hot to touch). Flip the squash over and fork-split it into spaghetti-like strands. Serve squash strands in a bowl. Drizzle olive oil. Set aside.
5
If serving alone, add cheese, black pepper, and extra-virgin olive oil. Continue serving chickpeas.
Cook chickpeas while squash roasts. For fresh chickpeas, use their cooking liquid. Used canned.
6
In a large pan, heat oil on medium. Leeks and garlic should be soft and wilted after 10 minutes of stirring. Adjust heat to avoid browning.Add chickpeas and 2 cups broth (or canned broth) and simmer.
7
SERVE
Spoon broth and chickpeas into a bowl. Put some roasted spaghetti squash on top. Add vegan cheese (or pecorino if using regular cheese). Put some pepper on. Put some extra-virgin olive oil on.