Did you know that spaghetti squash gets its name from when it is cooked the inside flesh comes out looking like well, spaghetti?! What I love about this squash is that while we think Fall, squash is available year-round in most grocery stores.
Let’s start with the many health benefits of this squash. It hosts a wide range of vitamins such as C, A, B-6, K, folate, & riboflavin to name a few. Plus, did you know that it is more beneficial to get your vitamins from plant-based foods than a multi-vitamin? “This is because foods have several chemicals that work together to make the vitamins function more efficiently.”
Spaghetti Squash Bowls
Ingredients
- 1 Spaghetti Squash this is for 2 servings - grab 2 squash for 4 servings & divide filling evenly
- 1 can chickpeas rinsed
- 1 red pepper chopped
- 1/3 cup red onion chopped (could soak in water to take the bite away)
- 1/4-1/2 cup sliced Kalamata olives depending on how much you like them!
- 2 Tbs Extra Virgin Olive Oil
- 1 garlic clove chopped finely
- 1 Tbs lemon juice
- Fresh parsley and basil for garnish
- Salt & Pepper to taste
- Crumbled feta cheese optional
- Pesto Sauce:
- 1/4 cup pumpkin seeds
- 1/2 cup fresh parsley & basil
- 2 Tbs lemon juice
- 2 Tbs water
- 1/4 cup EVOO
- Salt to taste
Instructions
- Preheat oven to 400f. Cut off top and bottom on squash (use a very sharp knifthen cut down the middle.
- Scrape out seeds and discard (or you can roast them!) Drizzle and rub with 1 Tbs olive oil, inside and out. Then sprinkle with salt & pepper.
- Place cut side down on parchment paper and bake for 40-50 minutes (depending on oven). Check with a fork when done. Should be soft.
- Prepare chickpea salad, in a large bowl combine chickpeas, pepper, onion, olives, chopped basil & parsley, lemon juice, 1 Tbs olive oil, and salt. Combine everything well and set aside.
- For the pesto, in a food processor add all ingredients except olive oil. Begin to process slow and then slowly add in oil. Stop to scrape down sides as needed. Continue until well blended.
- Once the squash is cooked through and cooled to handle, run a fork in the middle to make it spaghetti like then add filling to squash bowl. Top with pesto dressing and dig in!!
- If using for meal prep, store squash, filling and pesto separately and assemble when ready to eat.
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