Mushroom & Bean Stuffed Savory Spaghetti Squash

Name: Mushroom & Bean Stuffed Savory Spaghetti Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3lb (or so) spaghetti squash; 1 can chickpeas (garbanzo; beans), drained & rinsed well; 2 cups sliced mushrooms; 1 medium onion, chopped; 2 garlic cloves, minced or pulverized; 3 T. good quality olive oil; 1/2 cup grated Parmigiano Reggiano cheese (Romano works as well), plus extra for the top; 1 t. dried Italian herbs (or fresh if you have them, using slightly more: parsley, thyme, rosemary, basil, sage); pinch of salt; 1/2 t. cumin; 1/8 t. cayenne powder; 1/2 c. of either good quality vegetable broth (I use organic bouillion for convenience), or white wine; Fresh ground pepper to taste

Servings: persons

3lb (or so) spaghetti squash
1 can chickpeas (garbanzo
beans), drained & rinsed well
2 cups sliced mushrooms
1 medium onion, chopped
2 garlic cloves, minced or pulverized
3 T. good quality olive oil
1/2 cup grated Parmigiano Reggiano cheese (Romano works as well), plus extra for the top
1 t. dried Italian herbs (or fresh if you have them, using slightly more: parsley, thyme, rosemary, basil, sage)
pinch of salt
1/2 t. cumin
1/8 t. cayenne powder
1/2 c. of either good quality vegetable broth (I use organic bouillion for convenience), or white wine
Fresh ground pepper to taste

1
Halve the squash & scoop out the seeds. Wrap each half in cling film; microwave on high for 10 minutes or until tender (can be baked upside down on a pan for about an hour if you prefer).
2
Meanwhile, saute the onions on medium heat for 5 minutes until translucent; add garlic. Stir well, not allowing garlic to scorch, and after a minute or so add the salt, cumin, Italian herbs, pepper, and cayenne powder.
3
After another minute add the mushrooms. Cook about 5 minutes more, until they begin to release their juices. Add the drained chickpeas and the broth (or wine). Let simmer for 10 minutes so flavors can soak together.
4
Turn on the oven broiler.
5
After most of the liquid is absorbed, remove from heat and add most of your grated cheese, reserving a little for the top.
6
Once squash is cooked , fill with sauteed mixture and sprinkle with your extra cheese. Put under the broiler for 5-10 minutes or until the cheese is melting on top.
7
Serve at table, or scrape all contents from the squash's shell into a large serving dish and toss. Buon Appetito!

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3lb (or so) spaghetti squash, 1 can chickpeas (garbanzo, beans), drained & rinsed well, 2 cups sliced mushrooms, and more.

Yes, Mushroom & Bean Stuffed Savory Spaghetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!