Roasted Spaghetti Squash with Thyme Butter and Chickpea Crumble
A wholesome vegetarian dish featuring tender roasted spaghetti squash tossed in aromatic thyme butter, topped with caramelized cauliflower florets and a savory chickpea-pecan crumble. The combination of textures from silky squash strands, crispy roasted vegetables, and nutty crumble creates a satisfying meal perfect for fall dinners or healthy weeknight eating. The chickpea mixture adds protein while the thyme butter brings herbaceous richness to this naturally gluten-free dish.
Ingredients
- 1 spaghetti squash
- 2 tablespoons butter, melted
- 1 teaspoon fresh thyme, minced
- 2 cups cauliflower florets
- ½ teaspoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup cooked short-grain brown rice
- ½ cup chickpeas, drained and rinsed if using canned
- ¼ cup pecans, toasted
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
Instructions
- 1
Preheat oven to 400 degrees F
- 2
Cut spaghetti squash in half and place cut side down in roasting pan
- 3
Add about 1/2 inch of water to pan and bake until squash is tender
- 4
Combine cauliflower with olive oil, salt, and pepper
- 5
Place cauliflower in roasting pan and roast until browning
- 6
Combine chickpeas, cooked brown rice, pecans, smoked paprika, and garlic powder in food processor
- 7
Pulse a few times until mixture comes together and resembles coarsely ground meal
- 8
Heat skillet over medium low heat and add chickpea mixture
- 9
Stir occasionally and heat until fragrant
- 10
Scrape cooked squash insides with fork when cool enough to handle
- 11
Place squash in bowl and add melted butter and thyme
- 12
Toss until squash is well coated
- 13
Top with roasted cauliflower and chickpea crumble
- 14
Taste and add salt and pepper as desired
Tips
Add a little olive oil to the skillet when heating the chickpea mixture if using a pan that tends to stick.
Make sure the spaghetti squash is still warm when adding the butter and thyme for better coating and flavor absorption.
Toast the pecans beforehand for enhanced nutty flavor in the crumble mixture.
Good to Know
Refrigerate leftovers for up to 3 days. Store components separately for best texture.
Cook brown rice and toast pecans up to 2 days ahead. Roast squash and cauliflower same day for best texture.
Serve warm immediately after assembly. Can be reheated gently in oven.
Common Mistakes
Don't overcook the spaghetti squash to avoid mushy strands.
Add oil to skillet when heating chickpea mixture to prevent sticking and burning.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this dish vegan?
Yes, simply substitute the butter with vegan butter or olive oil for a completely plant-based version.
How long will this keep in the refrigerator?
Store leftovers for up to 3 days. Keep components separate if possible to maintain texture.
Can I use canned chickpeas instead of dried?
Yes, the recipe calls for canned chickpeas. Just drain and rinse them before using in the crumble mixture.