Best Spaghetti Squash Recipe-Cacio e Pepe Spaghetti Squash with Chickpeas Recipe

– 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


White Scribbled Underline

Cook time: 10 min

Learn More




vegan, gluten-free

prep Time

10 min


Learn More

Looking for the Best Spaghetti Squash Recipe? Cacio e Pepe Spaghetti Squash with Chickpeas is super easy to make and the perfect lightened up comfort food! Cacio e Pepe (aka “cheese and pepper”) gets a higher nutrition makeover in this version made with spaghetti squash instead of pasta! Vegan + Gluten-free!

How to slice your spaghetti squash in half? What you need to cut spaghetti squash: very sharp chef’s knife and an extremely flat and non-slip surface that you will cut the squash on.

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.


Swipe up for the full recipe