GARLICKY SPAGHETTI SQUASH WITH CHICKPEAS + CAULIFLOWER
What? Another savory recipe??? I truly do not know who I am anymore. All surprise/confusion aside: I've been meaning to try making spaghetti squash for quite some time now, and finally got the motivation (read: courage) to try it this week.
I wanted to have a veggie-packed dinner with protein and lots of flavor—and this did it for me. The flavors of garlicky sauteed chickpeas, roasted cauliflower, freshly grated parmesan reggiano, and baked (kinda) spaghetti squash were a perfect match. All raving aside, though—baking spaghetti squash SUCKS.
Seriously. It sucks so so so much. To the point that I didn't even do it. To start, I halved the squash. This was no easy feat, especially after a workout. You end up putting your whole body into it. Then, similar to carving a pumpkin, you must scrape out all the gooey stuff and seeds. Bleck. If you're baking the squash, you'll drizzle with olive oil and sprinkle with sea salt, then bake face down in the oven for somewhere north of 35 minutes. Who's got time for that?
I started out by baking for about 15 minutes, but then, naturally, was too hangry to proceed. So I tossed one half at a time on a plate (facedown), poked with a fork, and microwaved for 4 minutes. At this point, the squash was the perfect texture!
While the Spaghetti Squash Fiasco of 2016 was going on, I was sauteeing chickpeas in minced garlic and olive oil and roasting chopped cauliflower. Since the squash was relegated to the microwave, it freed up the oven to do some work on the cauliflower. Once I had scraped the squash "noodles" out, I tossed them with a tad more olive oil and threw them into the skillet.
Here's my rough breakdown of this non-recipe (this version serves 2):
1 spaghetti squash
1 bag chopped cauliflower or 1 small head cauliflower, chopped
1 can chickpeas
2 tsp minced garlic
freshly grated Parmigiano Reggiano (a generous handful for each plate)
sea salt, ground black pepper, and chili flakes, to taste
1. Cut spaghetti squash in half and remove seeds. Preheat oven to 400º.
2. Toss cauliflower with olive oil and sprinkle with sea salt and cracked pepper. Roast for 10-15 min (check at 10 min)
3. In a cast-iron skillet, heat olive oil and minced garlic on medium-high heat. Rinse chickpeas and pat dry, then add to skillet.
4. Drizzle each half of spaghetti squash with olive oil and sprinkle with sea salt. Microwave each half separately for 5-6 minutes, or until tender and pasta-like in consistency.
5. Scrape the squash "noodles" out and add to the skillet. Serve all together with grated cheese and an extra dash of pepper or chili flakes on top.