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Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash

With this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash recipe, you can have a tasty, filling, low carb, plant-based dinner on your table in 40 minutes.

Two spaghetti squash halves baked and stuffed with a spicy lentil chickpea stuffing.

To me, each forkful of this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash is like the perfect bite. In this dish, spaghetti squash is baked until tender and then loaded with a sauté of chickpeas and lentils that are flavored with garlic, onion, ginger, coriander, turmeric, smoked paprika, and zaatar.

It is quite a delightful fusion meal with Middle Eastern spices like zaatar mingling beautifully with South Asian spices such as turmeric and coriander, resulting in one incredibly flavorful and filling, plant-based meal.

Delicious filling clean plant based stuffed spaghetti squash

This is one easy and tasty vegan dinner you can fix in around 40 minutes, give or take a few minutes for preparations.

Low in calories and high in fiber, Spaghetti squash is one of those versatile vegetables that can be baked to perfection in multiple ways.

But first…

How to safely cut a spaghetti squash?

When it comes to spaghetti squash, cutting through it can be tricky. It has a tendency to roll around on the cutting board. And, trying to cut it into half through the stem can be quite precarious.

As I am trying to hold onto all my appendages, I have found that cutting the edge with the stem off makes it a whole lot easier to cut the spaghetti squash into half.

2 pictures collaged together to show the Cutting and prepping spaghetti squash to bake.

Cutting both edges off makes it easier to balance the spaghetti squash on a cut side while slicing through it.

After that, I usually scoop out the seeds and tendrils using a spoon, and spray a bit of oil onto it, before cooking it.

Tender baked spaghetti squash

How to cook spaghetti squash?

When I am tired and want to cut down on my prep, I usually bake spaghetti squash, cut side down on a baking tray in a 400-degree oven for anywhere between 40-60 minutes.

However, depending on the size of the spaghetti squash, I have found that this method can call for varying baking times. Which means, I am pulling that tray out, poking at the spaghetti squash to check to see if they are done, and then placing them back in the oven if they aren’t. There have been times when I simply forgot about them and they have been too overbaked and mushy to enjoy.

So when I want tender spaghetti squash that is ready in no more than 40 minutes, I have found that wrapping each spaghetti squash half in foil and baking them in a 400-degree oven, works best. There are no uneven spots and the resulting baked spaghetti squash shreds up into ever so tender strands.

image showing someone using a fork to fluff spaghetti squash
the best baked spaghetti squash

For this recipe, that latter method is what I employed. And, as you can see, the resulting spaghetti squash was so delightfully tender.

And – it paired beautifully with the spicy chickpea lentil sauté I made to top it with. I opted to use a plethora of fusion spices to flavor the chickpea lentil mix along with what is referred to as the holy trinity of South Asian cooking: garlic, ginger, and onion.

Ingredients to make lentil chickpea stuffing for spaghetti squash

What are the ingredients to make this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash?

You need the following 15 ingredients to make this recipe. While 15 ingredients might seem like a lot, you probably already have most of these in your kitchen:

  1. Spaghetti Squash,
  2. Red onion,
  3. Ginger,
  4. Garlic,
  5. Oil,
  6. Chickpeas,
  7. Lentils,
  8. Celery,
  9. Coriander,
  10. Turmeric,
  11. Smoked paprika,
  12. Zaatar,
  13. Chili powder (option and can be omitted for a milder dish),
  14. Parsley, and
  15. Lemon.
Spicy curried lentil chickpea stuffing for spaghetti squash

This is a versatile dish and if chickpeas aren’t your jam, feel free to use beans or double the amount of lentils.

Or, use a meatless ground meat product. If you are not following a plant-based diet, then use chicken or ground turkey instead.

The spices and garlic, onion, ginger combo is one I would try to stick to as they add so much flavor to this easy recipe. By the way, if you are looking for more recipes with zaatar, check out this easy dinner or lunch idea.

Delicious filling clean plant-based dinner of chickpea lentil stuffed squash

Did you try this recipe? Then please let me know in the comments below or share a picture of it and tag me on Instagram or Facebook.

Two spaghetti squash halves baked and stuffed with a spicy lentil chickpea stuffing.

Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash

4.76 from 25 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 2 -4 servings
Author: Shashi
With this Spicy Vegan Chickpea Lentil Stuffed Spaghetti Squash recipe, you can have a tasty, filling, low carb, plant-based dinner on your table in 40 minutes.

Ingredients

  • 1 Spaghetti Squash
  • 1 Red onion
  • 1 inch or so knob of Ginger
  • 5 cloves Garlic
  • 1 tbsp Oil
  • 1 15- oz can Chickpeas
  • 1 15- oz can Lentils
  • 2 stalks Celery
  • 2 tsp Coriander
  • 1/2 tsp Turmeric
  • 1 tsp smoked paprika
  • 1 tsp Zaatar
  • 1 tsp Chili powder option and can be omitted for a milder dish
  • 3 tbsp Parsley
  • 1/2 Lemon
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees F
  • Cut both edges off the spaghetti squash, then place the spaghetti squash on the cut edge so it is stable and cut through to make two halves.
  • Scoop out the seeds and tendrils using a spoon, and spray a bit of oil onto each half.
  • Wrap each in foil and place on a baking tray with the cut side facing down.
  • Place the tray in the oven and bake at 400 degrees for 40 minutes or until done (when prodded on the top, each half should give)
  • While spaghetti squash is baking, prep the other ingredients.
  • Peel and chop the onion, ginger, and garlic.
  • Also, chop up the parsley.
  • Rinse off the celery and chop it up as well.
  • Drain the cans of chickpeas and lentils and rinse them in a colander under running cold water.
  • Add oil to a pan and add in the onions and let saute for about 5 minutes.
  • Add in the garlic, ginger, and celery and saute another 5 minutes
  • Then add in the lentils, chickpeas, and spices such as zaatar, coriander, smoked paprika, chili, and turmeric and stir well until well incorporated.
  • Season with salt and pepper to taste and remove from the heat and set aside.
  • When spaghetti squash is done, carefully remove the tray from the oven and remove foil from each half, avoiding the steam released.
  • Top each half with a mound of the spiced chickpea lentil saute and sprinkle on some fresh lemon juice and enjoy!

Nutrition

Serving: 1g | Calories: 399kcal | Carbohydrates: 68g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 435mg | Fiber: 21g | Sugar: 14g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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  1. Lori says:

    We really liked this! As others noted – I think adding the fire-roasted tomatoes and feta cheese (we used plant-based) truly make this recipe. Also – we added some kale and it was so good…next time, I want to try to add some chopped walnuts for some extra texture and an omega-3 boost! Thanks for sharing this!

  2. Amy says:

    Made this following the recipe nearly exactly–only difference was I cooked dried lentils because I couldn’t find canned, and I topped my serving with vegan mozzarella shreds. This was my first time cooking spaghetti squash, and I think it turned out perfect. All of the flavors worked great together. Only thing I would change is, the written directions could be a bit more clear. I didn’t read ahead, and in step 7, I chopped the ingredients and tossed them all in a bowl. Step 9, I tossed the chopped celery in that bowl, too. Then step 11, I find out the onions should be separate. There is no mention of when the parsley should be added – mix it in with the stuffing or only sprinkle on top? The photos on the site make it look like maybe the squash should be shredded up a little before adding the stuffing, but the recipe doesn’t mention this. I did not pre-shred, and I found it a little difficult to dig in and get a little of everything without just spilling the stuffing out of the squash. While I think a little more clarity could serve the instructions well, the recipe is still a keeper. Made a great meal. Thank you!

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  4. Cath says:

    Very tasty, as well as healthy. Will definitely make this again. Didn’t have Zaatar so substituted standard oregano. Added half can of roasted tomatoes and, like another reviewer, added feta on top. The combination of spices in this recipe is excellent.

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  8. Rose says:

    Really good, added my twist with roast tomatoes, Swiss chard and emulated Zatar with spice. Also had fresh turmeric that I added with the ginger. Mixed the squash with the stuffing mix and added feta. Baked to melt. Thank you this recipe set off my imagination.

  9. […] well. However, as spaghetti squash is larger, then it will need to be baked longer. Whenever I have prepared spaghetti squash, I usually bake it for 40 […]

  10. […] also be a delicious side dish along with this chickpea salad at a formal dinner featuring this stuffed squash or this […]

  11. Julie says:

    What a wonderful combination of flavors. Love that you stuffed the spaghetti squash too!

  12. Colleen says:

    This looks like a delicious change for spaghetti squash. It looks so flavorful and I’m excited to make it!

  13. emily says:

    I’m always looking for ways to make stuffed spaghetti squash and loved this chickpea idea! So flavorful and filling.

  14. Michelle | Sift & Simmer says:

    Such a fun way to present spaghetti squash — I love chickpeas, so bookmarked to try soon!

  15. Jessica says:

    We love spaghetti squash at our house! I can’t wait to make this stuffed vegan version- my family will love it!

  16. John / Kitchen Riffs says:

    Really like the pairing of chickpeas and lentils. This dish looks incredibly flavorful — thanks.

  17. David @ Spiced says:

    I love spaghetti squash, but we don’t seem to make it enough around here. This is a good reminder to pick up one at the store – and I really like that seasoned lentil mixture you used here. This sounds like a healthy and delicious recipe!

  18. Claudia Lamascolo says:

    I have everything to make this except coriander I was wondering if I can use masala? I love Zaatar addition. I am making this tonight I do have cilantro I think that is what coriander is made out of this sounds spectacular!

  19. angiesrecipes says:

    Where did you get spaghetti squash at this time of the year?? I want some too! The chickpea filling looks so good.
    angiesrecipes

  20. Katherine says:

    What a perfect ‘meaty’ filling for the stuffed squash!

  21. Jac says:

    Beautiful photos and recipe! Can’t wait to try this out as I know it will be great. Thanks!

  22. Maria says:

    This looks like an excellent dinner choice. Definitely trying it this week!

  23. Regina Nolan says:

    Making this on Friday!