Chicken and Chickpea-Stuffed Spaghetti Squash
4
Points®
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
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 (garbanzo beans)
⅔ 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
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
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