Harissa Squash & Chickpea Bowls

with Arugula, Beets & Labneh

45 MIN

2 Servings

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From the Test Kitchen

Bold, Middle Eastern flavors abound in this vibrant dish, thanks to the smoky harissa we’re using to dress delicate strands of spaghetti squash, and the warming shawarma spice blend that coats crispy roasted chickpeas sprinkled on top.
17 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian 600 Calories or Less

Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Spaghetti Squash
1 15.5-Oz Can Chickpeas
4 oz Cooked Beets
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
1 oz Dried Medjool Dates
1 Tbsp Red Harissa Paste
2 oz Arugula
1 Tbsp White Wine Vinegar
¼ cup Labneh Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drain and rinse the chickpeas. Pit and roughly chop the dates. On a paper towel-lined cutting board, small dice the beets. In a medium bowl, combine the chopped dates, diced beets, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the squash

Drizzle the cut sides of the prepared squash with olive oil; season with salt and pepper.

Microwave or oven:
MICROWAVE: Working in two batches if necessary, transfer the seasoned squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the seasoned squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

3 Dry & roast the chickpeas

Meanwhile, line a separate sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Arrange in an even layer. Roast 4 to 5 minutes, or until completely dry. Leaving the oven on, remove from the oven. Add a drizzle of olive oil; season with salt, pepper, and the spice blend. Carefully stir to coat. Arrange in an even layer. Return to the oven and roast, stirring halfway through, 19 to 21 minutes, or until browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

4 Separate & dress the squash strands

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins. To the bowl, add the harissa paste and a drizzle of olive oil; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

In a bowl, combine the labneh and 2 teaspoons of water; season with salt and pepper. Add the arugula to the bowl of marinated dates and beets. Toss to combine. Taste, then season with salt and pepper if desired. Serve the dressed squash topped with the finished arugula and roasted chickpeas. Drizzle with the seasoned labneh. Enjoy!