Jalapeno Chickpea Stuffed Spaghetti Squash

Jalapeno Chickpea Stuffed Spaghetti Squash recipe pleases everyone in the family... hello veggies and bacon! This makes for double duty meal prep and can be partly prepped ahead for a busy weeknight, or fully made and is perfect for lunch meal prep, too!

Prep Time 5

Cook Time 40

Total Time 45

Servings people

Calories 432

Ingredients

1 medium spaghetti squash
2 tbsp olive oil
1 398ml can chickpeas, drained and rinsed
1 jalapeno, seeded and diced
3 pieces bacon, diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 cup diced red onion

Instructions

Preheat oven to 400F
Cut the spaghetti squash in half, lengthwise and scoop out he seeds.
Place the squash flesh side up on a parchment lined baking pan.
Drizzle with olive oil and season with salt and pepper.
Flip the spaghetti squash so that the flesh side is now down on the pan.
Place in the oven for 40-50 minutes (but this is very dependent on the size of squash you have) until the skin pierces easily.
Meanwhile on the stove top, add the bacon in a pan on medium heat.
Once the bacon is halfway done, add the chickpeas, jalapeno, cumin, and onion to the pan. Cook right in the bacon juices!
Once the bacon is fully cooked, keep the mixture in the pan and set aside.
When the spaghetti squash is done, AND COOLED a bit, use a fork to remove the "noodles". Add them to the pan.
Heat up the pan and toss the noodles until everything is combined and warm.
Put the mixture back into the squash halves for a fun way to serve, or place into meal prep containers. If you are feeling super adventurous, you could put the stuffed halves back int he oven and melt a bit of optional cheese on top too!
This meal can be stored in the fridge for up to 4 days. This recipe is not freezer friendly.

Nutrition