Like other squashes, spaghetti squash is low in calories and high in heart-healthy fiber. It is also low in carbs, making it a delicious, gluten-free substitute for pasta. Spaghetti squash is a good source of inflammation-fighting omega-3 fatty acids, vitamins A and C, and disease-fighting antioxidants. Packed with vitamins and minerals, nutritional yeast adds a creamy flavor, making it an excellent dairy-free substitute for cheese. This easy, heart-healthy recipe is sure to become a family favorite!

2 whole spaghetti squash, halved lengthwise
¼ cup olive oil
4 cups prepared (jarred) marinara sauce
Freshly ground black pepper to taste
2 cloves garlic, grated
16-ounce can of chickpeas, drained
2 tablespoons nutritional yeast flakes
Fresh basil or parsley, chopped for garnish

Preheat oven to 450 degrees F. Scrape out squash seeds. Brush each squash half with olive oil, season with pepper, and place flesh side down in a nonstick or aluminum foil-lined baking pan. Roast for 30 minutes and remove from oven to cool. Meanwhile, bring marinara sauce to a simmer in a medium pot over medium-high heat. Stir in grated garlic and chickpeas, season with black pepper and reduce heat to low. When squash is cool enough to handle (about 15 minutes), scrape out spaghetti-like strands and drain in a colander. Combine squash strands with marinara sauce/chickpea mixture and stir in yeast flakes. Toss to coat, then transfer to a serving dish. Garnish with chopped parsley or basil and enjoy! Makes eight servings. Adapted from and