Spaghetti Squash Crostini with Chorizo & Chickpeas

1. 1

   Preheat oven to 350 F. Spray a rimmed baking sheet with non-stick cooking spray.

2. 2

   Place the halved squash on the baking sheet, cut side up.

3. 3

   Drizzle the tops with 1/3 of the olive oil each and a pinch of salt and pepper.

4. 4

   Bake the squash for about 45 minutes or until golden brown.

5. 5

   Remove baking sheet from oven and set it on a rack.

6. 6

   Let squash cool slightly before you start to rake the flesh of the squash out of the skin with a fork.

7. 7

   Discard the skins and set the squash aside.

8. 8

   Preheat a skillet to medium heat.

9. 9

   Add the remaining 1/3 of the olive to the pan and then add chicken chorizo.

10. 10

    Begin to brown it.

11. 11

    After 5 minutes, add the chickpeas, marinara sauce and red pepper flakes.

12. 12

    Stir to combine.

13. 13

    Once the chorizo has been cooked through, remove the skillet from the heat and set aside.

14. 14

    To serve: Place a tablespoon or more of the spaghetti squash on each slice of the grilled baguette.

15. 15

    Dollop another tablespoon of the chorizo-chickpea mixture on top.

16. 16

    Garnish with parsley.

17. 17

    Recipe adapted from Food and Wine Magazine.

* Per serving · 4 servings · Values may vary.

No additional tips available.