Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

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Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

If you’ve never had crispy roasted chickpeas before, and you’re curious about them, here’s my advice: don’t buy them at the store, make them from scratch yourself.

There’s a huge difference between freshly seasoned and roasted chickpeas and the pre-packaged, pre-made kind.

Of course, if you’re in a pinch, the pre-made ones are an easy alternative that’s just as healthy.

Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

When I find a food I like, I tend to make it for months straight, in various variations, until I become sick of it and then I don’t have it for months, even years!

When I was younger, it was peanut butter and fluff sandwiches and then in high school, it was Honey Nut Cheerios and ham and cheese sandwiches. Still to this day, I don’t think I can have a ham and cheese sandwich, I really overdid it.

Now, I’m into roasted chickpeas and oatmeal bowls with nut butter and spiralized apples (like this one.) I can’t get enough of these two, and today, we’re talking about the chickpeas!

Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

These chipotle spiced chickpeas offer the perfect spicy crunch to this Tex-mex dish, full of heart-healthy veggies like bell peppers, butternut squash, and of course, avocado (a fruit, not a veggie, though.)

The avocado dressing is my favorite part – it’s slightly garlicky with the tanginess of cilantro and lime. I like to also thin this out with red wine vinegar and use it as a salad dressing! Here, it works well as a dressing or even in dollops, as pictured.

Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

For me, it’s another short week! I’m leaving Thursday to visit my family in Florida. I’m getting exhausted from all the travel, but it’s a busy month for me! This is a prime example of why it’s important to capitalize on the times that you’re slow, because when times are busy, they’re REALLY busy. When it rains, it storms, right?


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 4


  • For the butternut squash:
  • 1 large butternut squash peeled, Blade C, noodles trimmed
  • 1 teaspoon extra virgin olive oil
  • salt and pepper to taste
  • 1 teaspoon ground paprika
  • For the chickpeas:
  • 1 15 oz can chickpeas drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • 1 chipotle pepper in adobo sauce chopped + 1.5 teaspoons sauce
  • 1/2 teaspoon ground cumin
  • For the corn:
  • 1 large ear of corn or 2 small ears of corn
  • pinch of salt
  • For the dressing:
  • 1 tablespoon + 1 teaspoon freshly squeezed lime juice
  • 1 ripe avocado peeled and pitted
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped cilantro
  • 1 garlic clove minced
  • water to thin
  • salt and pepper
  • For the pepper mixture:
  • 1 green bell pepper diced
  • 1 cup diced white onion
  • 1 teaspoon dried oregano
  • salt and pepper to taste


  • Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and set aside.
  • Place the chickpeas in a medium bowl along with the olive oil, chipotle pepper, cumin, and season with salt and pepper.
  • On one baking sheet, lay out the seasoned chickpeas. Roast for 30-35 minutes or until crispy, shaking the pan halfway through.
  • After 15 minutes of roasting the chickpeas, on the other baking sheet, lay out and lay out the butternut squash noodles. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and paprika. Roast for 10-15 minutes or until al dente.
  • While chickpeas cook, place the corn in a medium pot and cover with water and salt. Bring to a boil and cook for 3 minutes or until easily pierced with a fork. Drain into a colander and shave the kernels off with a knife and set aside.
  • Place a large non-stick skillet over medium-high heat. Once the pan heats, add the bell peppers and onions and cook until softened, about 5-7 minutes. Add in the corn and season with salt, pepper, and oregano. Cook for another minute, stirring. Set aside.
  • Meanwhile, prepare the dressing. In a food processor, combine all of the ingredients for the dressing and pulse until creamy. Taste and adjust, if necessary. Set aside.
  • To assemble the bowls, divide the butternut squash noodles into four bowls and top each with equal amounts of chickpeas, pepper mixture, corn, and top with a dollop of the avocado dressing.

Tex-Mex Spiralized Butternut Squash with Crispy Chipotle Chickpeas

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Carol says:
I've never tried the crispy chick peas before, but the flavors you've put with these have really grabbed me. I'll definitely try this one. I love that "roasted" flavor that comes to the squash when it starts to brown. Thanks for this great idea!
Judith says:
It is disappointing to see your recipes now getting to be higher and higher in the carb values.
Mark Meyers says:
Isn't the rating supposed to be indicative of what one thinks about the dish? If this were a site dedicated to low carbohydrate cooking, the comment might have merit; however the recipe makes no such claim. I personally can't stomach brussel sprouts, so don't feel I should comment on a recipe containing them.
Ali Maffucci says:
..... really, Judith?
Sam says:
Lol what.
Melissa says:
I know this is a dumb question bit to you peel the butternut squash before spiralizing it?
Ali Maffucci says:
Not a dumb question at ALL and yes, you do! Here's a video that will be helpful: https://www.youtube.com/watch?v=_YewJIpJ-hM
Gloria says:
Tried this recipe tonight - what a great blend of flavors. It was the meatless Monday hit of the season. Thanks for such flavorful healthy recipes. My husband and I love your blog!
Alicia says:
I roast my own seasoned chick peas all the time. Love them!!! Just did some today. I put them into the skillet with coconut oil and seasoned them with Trader Joe's Everyday Seasoning Blend. So good.
Melissa says:
Thank you so much!
Crispy chickpeas are the absolute best!! I love everything about this dish - I'm pretty sure you read my mind and used all my favorite foods. A great weeknight meal!
JessB says:
This looks really good! Can't wait for the veggies to start back up in my garden.
Allison says:
Made this recipe tonight and couldn't be happier! My boyfriend and I are heavy meat eaters but this recipe certainly did not need any meat. We added in some black beans with the pepper onion and corn mixture as well. The chickpeas were a great spicy and crunchy component that was delicious with the creamy avocado sauce! Will definitely be adding this to our regular recipes! This is also our first recipe from inspiralized and we can't wait to try another! :)
Hannah says:
This was delicious and satisfying! I would only rate it for 2 servings. Thank you for a keeper of a recipe.
Diane Granoff says:
I love using zoodles in my pasta recipes but no matter what I try I find them releasing so much liquid that my dishes become soggy. I've tried spiralizing them early in the day to 'air' dry, wrapping in paper towels/dish towels to squeeze out water content, baked/broiled, etc. I've preheated a frying pan to quickly heat them up thinking that might work but still get water build up. I've strained the cook zucchini and even used a bowl to press out the water. How can I get a nice almost crunchy zoodle? I'm sure you've addressed this question before but haven't come across it. Thank you so much. Diane
Valerei says:
Made this last night with my fiancé and we both loved it. I also found that the 4 servings were super generous. We ended up with leftovers - which you would expect based on the serving size but my fiancé often feels the need to "pad" this portions a bit. :) Anyway, this was super delicious. Thanks for sharing!
Angela says:
This was great! I made it last night and took leftovers to work today. I'd never had crispy chickpeas before; thanks for posting!
Lori Davis says:
Are the butternut squash noodles cooked?
Amy says:
This was sooo good. Only change I made was subbed red pepper and I did add some grilled chicken. My husband said he was full, but couldn't stop eating it since it was so tasty. Thank you for the recipe!
We love the Inspiralizer! We are starting to make our own recipes! Look so but roasted garbanzo beans are the best! Dried garbanzo beans also work way better for this use than canned in our opinion you are better able to maintain the integrity of the bean. Check out these garbanzo beans here http://bit.ly/22izYqG.
Joan George says:
Can I make this and then freeze ?
Mary says:
This was one of my favorite inspiralized meals ever! SO delicious!

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