Mushroom & Bean Stuffed Savory Spaghetti Squash Recipe

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.

No additional tips available.

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

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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.

Mushroom & Bean Stuffed Savory Spaghetti Squash

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