Chickpea Meatballs with Spaghetti Squash

Can you believe fall is already here? Time is going by so quickly!

I love this recipe because it is super healthy and the vibrant yellow color of the squash makes me happy. Now, this dish takes some preparation, but it is extremely easy to make. This recipe is the classic fall dish and a household favorite. The chickpea meatballs are loaded with fiber and give the dish a different flavor, which is a welcomed surprise from the tradition meatballs made with beef or chicken.

Chickpea Meatballs with Spaghetti Squash

Serves: 4


The Sauce:

  • 2 tablespoons oil
  • 1 onion chopped
  • 2 tomatoes, chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon garlic powder
  • salt and pepper

The Squash:

  • 1 Spaghetti Squash
  • ½ tablespoon oil

The Meatballs:

  • 1 (15 ounce) can chickpeas, rinsed and dried
  • ½ onion, grated
  • 2 tablespoons Parmesan cheese
  • 2 tablespoon garlic powder
  • ¼ cup Italian breadcrumbs
  • 1 egg, beaten
  • salt and pepper


  • Pre-heat oven to 400° F
  • Cut squash in half lengthwise and take the seeds out
  • Brush with oil, spice with salt and pepper
  • Place on a cookie sheet and bake for 1¼ hours
  • In a small sauce pan cook onion in oil until clear
  • Stir in tomatoes, tomato puree, garlic, salt and pepper and let simmer for 5 minutes
  • Remove from heat and before your dish is finished, reheat for 15
  • Put chickpeas, onion, garlic, parmesan, egg and breadcrumbs in a food processor and blend until smooth
  • With a tablespoon form balls, like you would do it with normal meatballs
  • Season with salt and pepper to taste
  • Spray a large non-stick skillet with cooking spray
  • Bring over medium heat and cook the meatballs from all sides until golden brown (about 15 minutes)
  • Once the squash is done, fork out the meat to get the “spaghetti”
  • Place chickpea balls on top
  • Pour sauce over it
  • Garnish with basil and parmesan cheese (optional)
  • Serve immediately & Enjoy!
Nia Rennix

Published by
Nia Rennix

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