Ingredients
3lb (or so) spaghetti squash
1 can chickpeas (garbanzo
beans), drained & rinsed well
2 cups sliced mushrooms
1 medium onion, chopped
2 garlic cloves, minced or pulverized
3 T. good quality olive oil
1/2 cup grated Parmigiano Reggiano cheese (Romano works as well), plus extra for the top
1 t. dried Italian herbs (or fresh if you have them, using slightly more: parsley, thyme, rosemary, basil, sage)
pinch of salt
1/2 t. cumin
1/8 t. cayenne powder
1/2 c. of either good quality vegetable broth (I use organic bouillion for convenience), or white wine
Fresh ground pepper to taste
Preparation
Halve the squash & scoop out the seeds. Wrap each half in cling film; microwave on high for 10 minutes or until tender (can be baked upside down on a pan for about an hour if you prefer).
Meanwhile, saute the onions on medium heat for 5 minutes until translucent; add garlic. Stir well, not allowing garlic to scorch, and after a minute or so add the salt, cumin, Italian herbs, pepper, and cayenne powder.
After another minute add the mushrooms. Cook about 5 minutes more, until they begin to release their juices. Add the drained chickpeas and the broth (or wine). Let simmer for 10 minutes so flavors can soak together.
Turn on the oven broiler.
After most of the liquid is absorbed, remove from heat and add most of your grated cheese, reserving a little for the top. Once squash is cooked , fill with sauteed mixture and sprinkle with your extra cheese. Put under the broiler for 5-10 minutes or until the cheese is melting on top. Serve at table, or scrape all contents from the squash’s shell into a large serving dish and toss. Buon Appetito!
