Chickpea Marinara Stuffed Spaghetti Squash

It’s spaghetti squash season! I love making these because there are so many ways to switch them up. They are also great to prep for the week and use in a variety of ways. Not only are they great for something easy but they are pretty simple to make, especially when you’re tossing everything into a boat like I did here. If you’re looking for a delicious plant based recipe, you’ll love this one!

What you need to make this spaghetti squash:

  • Spaghetti Squash
  • Chickpeas
  • Onion
  • Marinara
  • Spinach
  • Garlic clove
  • Veggie Broth
  • Olive oil
  • Sea salt, pepper, oregano, cumin

Tips for making your spaghetti squash:

  1. Start by poking holes in the spaghetti squash
  2. Micorwave for 2 minutes.
  3. Cut spaghetti squash in half!
  4. Scrape out the inside using a fork.
  5. Place on baking sheet and spray with a little olive oil, sea salt and pepper
  6. Bake at 400 for 40-45 minutes

If you like this recipe, you may also enjoy these recipes on One Balanced Life:

Pizza Spaghetti Squash

Cheesy Chickpea and Farro

Chickpea Marinara Stuffed Spaghetti Squash

Chickpea Marinara Stuffed Spaghetti Squash

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Delicious plant based meal!


  • 1 medium spaghetti squash
  • 1 can chickpeas, drained & rinsed
  • 1/2 cup chopped yellow onion
  • 1/2 cup mozzarella cheese (or use desired amount of cheese)
  • 2 cups spinach
  • 1 cup marinara
  • 1 garlic clove, minced
  • 1/4 cup veggie broth
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 tsp pepper


  1. Start by poking holes in the spaghetti squash and microwave for 2 minutes.
  2. Cut spaghetti squash in half and scrape out the inside with a fork.
  3. Place squash on a baking sheet and top with a little olive oil, sea salt and pepper.
  4. Bake at 400 for 40-45 minutes.
  5. While spaghetti squash is baking, prepare the "stuffing" by adding onion and minced garlic to a pan with olive oil to saute.
  6. On medium to low heat, add chickpeas, veggie broth, spinach. Continue to mix until spinach wilts.
  7. Add in seasonings: cumin, oregano, sea salt & pepper
  8. Add in 1/2 cup marinara and mix together.
  9. When spaghetti squash finishes cooking, allow to cool before scraping the inside into another bowl.
  10. Add other 1/2 cup of marinara to the bowl of spaghetti squash and mix throughly.
  11. Add spaghetti squash back into boats and use chickpea mixture to top. Sprinkle with cheese and place back in the oven to bake for 8 minutes or until cheese has melted.
  12. Top with red pepper flakes and enjoy!

Talk soon, Taylor.

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