Baked Spaghetti Squash with Smoky Chickpea Ragu and Lemon Herb Crumb

Ingredients

• •1 medium spaghetti squash (about 3 lbs)
• •2 tbsp olive oil, divided
• •1/2 tsp salt
• •1/4 tsp freshly ground black pepper
• •1 small onion, finely chopped
• •3 garlic cloves, minced
• •1 tsp smoked paprika
• •1/2 tsp ground cumin
• •1/4 tsp red pepper flakes
• •1 can (14 oz) diced tomatoes
• •1 can (15 oz) chickpeas, drained and rinsed
• •1/2 cup vegetable broth
• •1/2 cup panko breadcrumbs
• •1/4 cup fresh parsley, finely chopped
• •1 tbsp grated lemon zest
• •1 tbsp lemon juice
• •1/4 tsp dried oregano

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

3. 3

   Place the squash halves cut-side down on the prepared baking sheet. Bake for 40-50 minutes, or until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.

4. 4

   While the squash is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

5. 5

   Stir in the minced garlic, smoked paprika, ground cumin, and red pepper flakes. Cook for 1 minute, stirring frequently, until fragrant.

6. 6

   Add the diced tomatoes (with their juice), chickpeas, and vegetable broth to the skillet. Simmer the mixture for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.

7. 7

   In a small bowl, combine the panko breadcrumbs, parsley, lemon zest, lemon juice, dried oregano, and a pinch of salt. Toss with a drizzle of olive oil until evenly coated.

8. 8

   Toast the breadcrumb mixture in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and crispy. Remove from heat and set aside.

9. 9

   Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into strands, keeping the squash shells intact if using them as serving bowls.

10. 10

    Divide the spaghetti squash strands between plates (or back into the squash shells) and top with the smoky chickpea ragu. Sprinkle generously with the lemon herb crumb topping.

11. 11

    Serve immediately and enjoy!