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Spaghetti Squash with Chickpea Tomato Sauce

by ADMIN on OCTOBER 9, 2011

Want a quick ‘n’ easy meal? This meal takes only 20 minutes from start to finish! This hearty meal is ‘Spaghetti Imposter’ – with spaghetti squash doubling as semolina pasta and smothered with a chunky sauce of basil, tomatoes and garbanzo beans.

Using spaghetti squash instead of actual spaghetti adds fiber and lots of vitamins, minerals and antioxidants. An excellent nutritional switch!

Spaghetti Squash with Chickpea Tomato Sauce

Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 to 3

A hearty 20-minute meal of spaghetti squash smothered with a tomato, basil, chickpea sauce.


  • 1 spaghetti squash, halved and deseeded.

  • 6 oz Spicy V8, low sodium

  • 14 oz Diced tomatoes, canned with spices (Basil, Oregano, Garlic works very well!)

  • 14 oz garbanzo beans, rinsed and drained

  • ¼ cup fresh basil leaves, diced

  • ¼ cup freshly grated parmesan cheese


  1. Prepare a 9x13" baking dish with spray oil. Place each half of the spaghetti squash in the baking dish, cut side down, cover with plastic wrap. Microwave for 15 minutes (be sure to turn off the turntable).

  2. {If you do not want to microwave, bake spaghetti squash in prepared baking dish, cover with aluminum foil, and bake at 350F for 35 to 40 minutes, or until the spaghetti squash is tender and cooked through.}

  3. While spaghetti squash is cooking, combine V8, diced tomatoes, chickpeas, and basil in a small sauce pan.

  4. Cook over medium high for about 5 minutes, then crush chickpeas and tomatoes with a potato masher until at least half the chickpeas are crushed and the sauce thickens.

  5. Reduce to medium and cook for another 3 to 5 minutes.

  6. Divide spaghetti squash between 2 to 3 plates, depending on how big the squash is. Spoon the chickpea tomato sauce on top. Sprinkle with fresh parmesan.

  7. Enjoy!



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