Broccoli Chickpea Spaghetti Squash Bowl

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A light plant based dinner this broccoli chickpea spaghetti squash is full of amazing taste from lemon peel and a little zing from red pepper flakes.

How to Make Vegan Broccoli Chickpea Spaghetti Squash

Once your spaghetti squash has been roasted and the strands removed, this vegan dinner recipe comes together quickly in the skillet. BUT…

First, you must roast that spaghetti squash! I like to do this as part of my weekly meal prep or even earlier in the day before I make this spaghetti squash bowl for dinnertime. There are many ways to roast your spaghetti squash, but I like to use the roast it whole method. Here is the simple method I use to roast spaghetti squash whole:

  1. Place whole spaghetti squash on baking pan.
  2. Place in oven.
  3. Roast at 375 degrees for 45 minutes, rotating halfway through. Note: This works well for a medium sized squash. Adjust time if you have a smaller squash (30 min) or a larger squash (1 hour)
  4. Cool on wire rack then cut off the ends, remove pulp and then strands.
  5. Place strands in colander over a bowl, sprinkle with a tiny amount of salt and let stand for 15 – 20 minutes. This will remove any excess water from the spaghetti squash.

While your spaghetti squash is resting in the colander, that is a great time to start the skillet part of the spaghetti squash dinner! Sauté your onion, garlic and red pepper chili flakes in oil OR water until soft. Next, add your frozen broccoli and lemon peel. Cook until broccoli is thawed.

Lastly, add chickpeas then spaghetti squash. Stir to combine and heat throughly. Dish up in bowls and sprinkle with walnut mixture.

How to Serve and Store Your Leftover Spaghetti Squash Dinner

This vegan spaghetti squash recipe is so amazing when sprinkled with the nutritional yeast + walnut mixture! Nutritional yeast gives it a ‘cheesy’ taste, walnuts give it crunch and coriander gives it another layer of flavor.

We love to serve this dish with a fresh green salad topped with dairy free cashew tahini ranch!

Leftover spaghetti squash can be stored in the refrigerator for up to 3 days. I think it really gets better as the flavor sinks into the squash strands. You will want to reserve some of your walnut topping to sprinkle on when reheating.

Spaghetti squash can be froze…but I have never thought that it tasted that great when thawed and reheated. That is my personal opinion!

Frequently Asked Questions about Cooking with Spaghetti Squash

Here are some questions that get asked frequently about using spaghetti squash in dinner recipes:

How do you cook spaghetti squash without it getting soggy?
Do it not overcook it! A good rule to follow is if you see the skin start to brown after you rotate it (when using the cooking it whole method) it is done or very near done.

Is spaghetti squash healthy?
This winter vegetable is rich in vitamins, minerals, and antioxidants. It also is low in calories and high in fiber, making it perfect for those following a high fiber, low fat vegan diet. Spaghetti squash is also an excellent choice for those following a gluten free diet.

What goes well with spaghetti squash?
There are so many great recipes with spaghetti squash featured in them including our Sun-Dried Tomato Artichoke Spaghetti Squash and Vegan Pesto Spaghetti Squash Bake.

Is spaghetti squash a good substitute for pasta?
Yes! Spaghetti squash can be an excellent substitute for spaghetti pasta, in my opinion, lighter on the sauce is better. Spaghetti squash does a have a different taste than wheat pasta, so keep that in mind as well.

What veggies go with spaghetti?
Again, the sky is the limit for the veggies you want to add to spaghetti squash! Any recipe that calls for pasta can be subbed with spaghetti squash.

If you make this vegan skinny spaghetti squash recipe that is low in calories, yet high in plant based fiber, we would love to know! Tag @badtothebowl on social media.

This recipe was made in collaboration with Fit Fab Life Training for their Total Body Renew program.

Print Recipe
5 from 2 votes

Broccoli Chickpea Spaghetti Squash Bowl

Broccoli chickpea spaghetti squash is a light low carb plant based dinner full of nutrients and great taste!
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Mouthwatering Main Dish Recipes, Vegetable
Cuisine: American
Servings: 4 servings
Calories: 219kcal


  • 1 spaghetti squash , medium in size
  • 1 tablespoon coconut oil
  • 1 sweet onion , diced
  • 2 garlic cloves , minced
  • 1/4 – 1/2 teaspoon red pepper chili flakes
  • 1 12 ounces bag of broccoli florets , not thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried lemon peel
  • 1 15 oz can chickpeas , rinsed and drained

Crushed Walnut Topping

  • 2 tablespoons nutritional yeast
  • 1 tablespoon walnuts , chopped
  • dash of salt
  • dash of ground coriander


Broccoli Chickpea Spaghetti Squash

  • Place whole squash on pan and bake, uncovered, at 375° for 30-40 minutes or until tender.
  • When cool enough to handle, cut squash in half then scoop out squash seeds and discard. Scoop out squash separating strands with a fork. Place in a colander and lightly sprinkle with sea salt to remove excess moisture.
  • Meanwhile, cook onion, garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  • Add broccoli, lemon peel, salt and pepper and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 7 to 10 minutes. Stir in chickpeas and cook until heated through. Add reserved spaghetti squash last and stir to combine.
  • Place in serving bowls. Top with crushed walnut mixture.

Crushed Walnut Topping

  • Chop walnuts. Combine walnuts, nutritional yeast, salt and coriander in a small bowl.
  • Sprinkle on top of spaghetti squash bowl.


  • Substitute fresh lemon zest for the dried lemon peel.


Calories: 219kcal | Carbohydrates: 34g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 516mg | Potassium: 550mg | Fiber: 8g | Sugar: 11g | Vitamin A: 414IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 2mg


  1. Vegan March

    5 stars
    He was skeptical, it’s just a side dish. Then wanted seconds.

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