Low Carb Vegan Spaghetti Squash

Low Carb Vegan Spaghetti Squash

Finding healthy low carbohydrate foods can be a challenge. Thankfully, there are tons of recipes online and cookbooks that are dedicated to the topic. We love pasta as a family, but noodles often contain too much carbs for us to eat them everyday, so I try to come up with low carb vegan alternatives. As a result, we switch out the carbs in my home for vegetables at least twice a week. Of course, assessing our families’ dietary needs are important, so in order for us to get the nutrients we need we try to find less sugary options for our favorite meals.

Sugar can suppress your immune system causing an overproduction of digestive enzymes, putting stress on your pancreas.

(“Some Scary Facts About Sugar That Will Make You Think Twice”)

We have tried multiple noodle replacements like spiralizing zucchini and squash. However, I am always open to new recipes that we can enjoy that are quick and simple. Here is a new recipe that we have added to our meal plan.

Here are the steps to create Vegan Spaghetti Squash

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Low Carb Vegan Spaghetti Squash Recipe
Low Carb Vegan Spaghetti Squash Recipe


  • 1 Spaghetti Squash
  • Salt and pepper to taste
  • Fresh basil (optional)
  • 1 Tsp of olive oil
  • 1 (10 ounce) can of chickpeas

Step 1. Cut the squash in half

Step 2. Scrape out and discard the seeds

Step 3. Sprinkle salt and pepper to taste

Step 4. Add 1/4 cup of water to a backing dish and turn the squash with the cut side down to bake on 375 degrees for about 20 minutes

Step 5. Remove the squash from the pan/baking dish and scrape the interior of the squash with a fork.

Step 6. Rinse the chickpeas and season with salt, pepper, and basil. Bake in a separate dish, but in the oven at the same time as the squash.

Step 7. Add seasoned chickpeas baked in avocado/olive oil on top of the squash or top with your favorite sauce. Serve and enjoy!