Photo of Chicken and Chickpea-Stuffed Spaghetti Squash by WW

Chicken and Chickpea-Stuffed Spaghetti Squash

Total Time
50 min
15 min
35 min
In this recipe inspired by Middle Eastern shawarma, roasted spaghetti squash halves are topped with spiced chicken and crunchy chickpeas, then drizzled with a garlicky tahini-yogurt sauce. If you’re making this ahead or planning to take leftovers to work for lunch, store the chickpeas separately so they’ll retain their crunch. Be sure to use a small garlic clove (or half of a medium one) for the sauce; any more than that will overpower the nutty tahini flavor.


Uncooked spaghetti squash

1 large, halved lengthwise and seeded

Cooking spray

5 spray(s)

Olive oil

1 Tbsp, divided


¼ tsp, smoked variety

Kosher salt

¼ tsp, divided

Canned chickpeas

cup(s), drained and rinsed

Fresh lemon juice

2 Tbsp, divided

Ground cumin

½ tsp

Ground coriander

½ tsp

Cooked shredded chicken breast

1 cup(s), (4 oz)

Plain fat free Greek yogurt

¼ cup(s)


1 Tbsp


1 Tbsp


1 small clove(s), grated


2 Tbsp, leaves


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper. Coat cut sides of squash with cooking spray and arrange squash cut side down on prepared pan. In a medium bowl, combine 1½ tsp oil, paprika, and ⅛ tsp salt. Add chickpeas and toss to coat. Arrange chickpeas on pan with squash. Roast until chickpeas are crunchy and strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all squash into strands, leaving strands inside squash shells.
  2. Meanwhile, in a medium bowl, combine remaining 1½ tsp oil, 1 tbsp lemon juice, cumin, and coriander. Add chicken and toss to coat.
  3. In a small bowl, combine yogurt, tahini, water, garlic, and remaining 1 tbsp lemon juice and ⅛ tsp kosher salt. Divide chicken and chickpeas evenly between spaghetti squash halves. Drizzle evenly with yogurt mixture and top evenly with cilantro.
  4. Serving size: 1 filled spaghetti squash half