Chickpea-Cacio and Pepe Spaghetti Squash Recipe

4 Min Read

Looking for a delicious and nutritious twist on a classic pasta dish? Look no further than this Chickpea-Cacio and Pepe Spaghetti Squash recipe! Combining the flavors of creamy cacio e pepe with protein-packed chickpeas and tender spaghetti squash, this dish is sure to satisfy your cravings while providing a healthy dose of vitamins and minerals.

Whether you’re following a gluten-free or vegetarian diet or simply looking to add more veggies to your meals, this recipe is a winner.

Let’s dive into how to make this flavorful and satisfying dish!


  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)


Preheat your oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.

Brush the cut sides of the squash with olive oil and season with salt and black pepper.

Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

Roast in the preheated oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork.

While the squash is roasting, heat the olive oil in a large skillet over medium heat.

Add the minced garlic and cook for 1-2 minutes, or until fragrant.

Add the chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally, until heated through.

Use a fork to scrape the flesh of the roasted spaghetti squash into the skillet with the chickpeas.

Add the grated Parmesan cheese to the skillet and toss everything together until well combined.

Season with additional salt and black pepper, to taste.

Garnish with chopped fresh parsley before serving.

Nutritional Facts

  • Serving size: 1 cup
  • Calories: 250
  • Total fat: 10g
  • Saturated fat: 3g
  • Cholesterol: 10mg
  • Sodium: 400mg
  • Total carbohydrates: 30g
  • Dietary fiber: 7g
  • Sugars: 6g
  • Protein: 12g


1. Can I use canned spaghetti squash instead of fresh?

While canned spaghetti squash is available, it may not have the same texture as freshly roasted squash. However, you can use it if fresh squash is not available, just be sure to drain it well before using.

2. Can I substitute other beans for chickpeas?

Yes, you can use other beans such as cannellini beans or navy beans if you prefer. Just be sure to drain and rinse them before using.

3. Is this recipe suitable for a vegan diet?

While this recipe contains Parmesan cheese, you can easily make it vegan by using a plant-based cheese alternative or omitting the cheese altogether.

4. Can I add other vegetables to the dish?

Absolutely! Feel free to add any vegetables you like, such as spinach, cherry tomatoes, or roasted bell peppers, to enhance the flavor and nutritional content of the dish.

5. How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove before serving.

Share This Article
Leave a comment