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This recipe not only makes the most of oven space, it uses the heat in two different ways. Spaghetti squash is steamed in a baking dish near the bottom of the oven, while the vegetables for the sauce are roasted up high.
1. Set one oven rack to bottom position of oven and another several levels up. Preheat oven to 375°F. Coat baking sheet with cooking spray; fill 13×9-inch baking dish with 1 inch water.
2. Lay spaghetti squash cut-side down in water-filled baking dish. Scatter cherry tomatoes, onion wedges, and chickpeas on prepared baking sheet. Drizzle oil over tomato mixture, and sprinkle with thyme and rosemary. Season with salt and pepper, if desired, and toss mixture to coat with oil and seasonings.
3. Place spaghetti squash on lower oven rack and tomato mixture on top rack. Bake 1 hour. Turn off oven, and remove squash; leave tomato mixture inside oven.
4. Cool squash 15 minutes. Scrape spaghetti-like strands out of shell and into large bowl with fork. Divide among 6 bowls. Remove tomato mixture from oven; stir to combine, then spoon over spaghetti squash. Top each serving with ricotta cheese, and sprinkle with Romano cheese, if using, and red pepper flakes.
- Serving Size Serves 6
- Calories 218
- Carbohydrate Content 30 g
- Cholesterol Content 3 mg
- Fat Content 7 g
- Fiber Content 6 g
- Protein Content 11 g
- Saturated Fat Content 1 g
- Sodium Content 315 mg
- Sugar Content 7 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g