Spaghetti Squash in a vegetable mornay

  • Author: The Kitchen Whisperer

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  • 1 Spaghetti Squash
  • 1 can of chick peas, rinsed and drained
  • 2 roasted red peppers, roughly cut into chunks
  • ½ onion chopped
  • 3 cups of broccoli rough chopped
  • 1 tablespoon garlic minced
  • 2 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups heavy cream (or make a roux out of 2 cups of milk, 2 tablespoonl butter and 2 tablespoon flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked pepper
  • 1 tablespoon garlic and peppercorn seasoning
  • 1/4 cup freshly grated Parmesan cheese


  1. Pierce the squash all around and microwave for 14 minutes, depending on your microwave wattage. About ½ way through roll it over and continue cooking.
  2. Melt butter and oil at medium high heat.
  3. Add onion and cook till translucent.
  4. Add broccoli and chick peas; stir.
  5. Stir occasionally and after 5 minutes add garlic.
  6. Add salt/pepper. Cook for 5 minutes and add peppers; stir to combine.
  7. Add cream and put heat to high stirring constantly.
  8. When the cream begins to boil, add the cheese and stir until on the thick side; about 5 minutes . DO NOT BURN!
  9. Add in garlic/peppercorn seasoning and reduce heat to simmer. Adjust seasonings if necessary.
  10. Cut open squash (watch it’s hot!) and remove seeds.
  11. Using a fork simply ‘shred’ the squash’s innards and it will look like spaghetti noodles.
  12. Transfer shreddings to a plate, add your vegetable mixture and top with additional cheese if needed.
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