– SQUASH – 1 spaghetti squash approximately 2lbs – 2 Tablespoons extra-virgin olive oil – salt and pepper to taste – CHICKPEAS – 3 tablespoons olive oil – 1 large leek white and light green parts only, roughly chopped (about 1 cup) 1 garlic clove chopped fine – pinch crushed red pepper flakes – 2 cups chickpeas – 2 cups vegetable broth – 1/2 cup vegan parmesan cheese or pecorino if using real cheese – salt and pepper to taste
Cook time: 10 min
What is the best way to cook spaghetti squash? We baked ours at 425°F for about 30 minutes. Every oven is different. Just be sure to check your squash and make sure it’s not over baking. We like our strands not too mushy (more al dente).
How to serve easy cacio e pepe spaghetti squash recipe? We served this dish as a side dish. It is also just lovely as a main course. The squash is wonderful on its own. But I highly recommend making it with the chickpeas. Sub it with another canned bean if you don’t have any chickpeas in the pantry.
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