Stuffed Spaghetti Squash

A 20-minute chickpea stuffed spaghetti squash recipe with mega healthy broccoli coleslaw, tons of Cajun spice and delicious melty cheese.

Course Main Course, vegetarian

Cuisine International

Keyword stuffed spaghetti squash

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 412kcal

Ingredients

2 lbs spaghetti squash
1 cup cooked chickpeas
1-2 tsp cajun seasoning
sea salt
pepper
1 bag broccoli slaw
100 g grated melty cheese (Cheddar, Swiss, Mozzarella...)
parsley for garnish

Instructions

Halve spaghetti squash lengthwise, deseed and cook in the pressure cooker or roast it in the oven as instructed in the blog post above.
Preheat a large pan over medium heat and once hot add a drizzle of oil, chickpeas, broccoli slaw and then season with cajun seasoning, sea salt, and pepper and stir fry until fragrant and veggies are slightly soft.
Place halved spaghetti squash on a baking sheet or oven-proof dish, stuff with the chickpea-slaw mix, top with grated cheese and put under the broiler until all cheese melts and starts browning.
Enjoy!

Video

Nutrition

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