Photo of Chicken and chickpea-stuffed spaghetti squash by WW

Chicken and chickpea-stuffed spaghetti squash

8
4
4
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
2
Difficulty
Easy
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.

Ingredients

Uncooked spaghetti squash

3 pound(s), 1 large, halved lengthwise and seeded

Cooking spray

5 spray(s)

Olive oil

1 Tbsp, divided

Paprika

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)

Tahini

1 Tbsp

Water

1 Tbsp

Garlic clove(s)

1 small clove(s), grated

Cilantro

2 Tbsp, leaves

Instructions

  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