A delicious and nutritious creamy squash chickpea spaghetti made with kabocha squash and Greek yogurt, perfect for fall. This recipe highlights plant-based protein with chickpea spaghetti and is topped with grated parmesan cheese for a savory flavor.
1: Preheat your oven to 350 degrees.
2: Cut the kabocha squash in half, scoop out the seeds, and place it facing down in a baking dish with about ½ inch of water.
3: Cook for 40 minutes, or until the squash is tender enough to pierce with a fork.
4: Meanwhile, prep the chickpea spaghetti per the package instructions.
5: Once cooked al dente, drain into a strainer and put aside while making the sauce.
6: Heat a large skillet on the stovetop on medium-high heat with avocado oil covering the bottom.
7: Add garlic and sprinkle with sea salt and pepper. Cook until slightly browned, then remove from heat.
8: Scoop the squash flesh from the skins and put it into a blender with garlic, 1 cup of water, ¼ cup parmesan, 1 tsp sea salt, and ¼ tsp nutmeg.
9: Pour the sauce back into the pan, turn the heat to the lowest setting, and add in the Greek yogurt, stirring to combine.
10: Add the chickpea spaghetti to the pan and coat it with the sauce.
11: Serve with a simple kale salad and an extra sprinkle of parmesan on top.
