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Spaghetti Squash Bowls

Print Recipe

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.