Mediterranean Spaghetti Squash Bowls
Ingredients
Spaghetti Squash and Filling
-
2
pieces
spaghetti squash
-
2
tablespoons
extra-virgin olive oil
-
1
teaspoon
extra-virgin olive oil
-
1
can
chickpeas (15 ounces), rinsed and drained
-
1
cup
chopped red bell pepper
-
⅓
cup
chopped red onion
-
¼
cup
Kalamata olives, thinly sliced
-
2
tablespoons
chopped fresh basil and/or parsley
-
1
clove
garlic, pressed or minced
-
1
tablespoon
lemon juice
-
¼
teaspoon
salt
-
to taste
sprinkle
crumbled feta cheese or grated Parmesan (optional)
Parsley-Basil Pesto
-
¼
cup
pepitas (hulled pumpkin seeds)
-
½
cup
packed fresh basil leaves
-
½
cup
packed fresh flat-leaf parsley leaves
-
2
tablespoons
lemon juice
-
2
tablespoons
water
-
¼
teaspoon
salt
-
¼
cup
extra-virgin olive oil
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with parchment paper.
- Cut the ends off each spaghetti squash and slice them in half lengthwise.
- Scoop out the seeds and drizzle each half with olive oil, rubbing it over the inside and outside.
- Sprinkle salt and pepper inside the squash, then place cut-side down on the baking sheet and bake for 40 to 60 minutes.
- While the squash is baking, prepare the chickpea salad by combining chickpeas, bell pepper, onion, olives, herbs, garlic, lemon juice, remaining olive oil, and salt in a bowl.
- For the pesto, toast the pepitas in a skillet until fragrant, then blend with basil, parsley, lemon juice, water, salt, and olive oil until smooth.
- Once the squash is cooked, fluff the insides with a fork, fill with chickpea salad, and drizzle with pesto.
- Garnish with additional herbs and cheese if desired, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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