Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Swap the pasta for a low-carb alternative in this Pesto Spaghetti Squash with Spicy Roasted Chickpeas recipe!  This vegetarian dinner is high in fibre, protein and certainly not lacking on flavor!

Would you believe me if I told you that I used to hate spaghetti squash?! Honestly, it was mainly because of the serious digestive pain it left me in after eating because I was indifferent about the texture and you can’t really complain about the taste because it takes on the taste of what you pair it with. Thankfully one day I didn’t have a reaction! I can now eat unlimited amounts of spaghetti squash without an issue. 

I love making this simple recipe for a quick, nourishing, vegan meal. You can meal prep different parts and then throw them together for a flavor packed meal when you’re ready to enjoy.

Here’s What You Need

• Spaghetti Squash
• Kale 
• Basil
• Garlic
• Canned chickpeas
• Walnuts
• Olive oil
• Seasonings and spices – chili powder, paprika, cumin, sea salt and pepper
• Sriracha – optional but I like to add for a little kick of spice. 

How to Bake Spaghetti Squash

There are so many ways to cook spaghetti squash but I prefer this method so I don’t have to cut through the squash when it’s raw… I’ve had too many close calls for that! 

Simply pierce the squash several times with a fork. Place on a baking sheet and bake at 400ºF for 1.25-1.5 hours or until the sides of the squash are soft when you press on them. After cooking, cut in half lengthwise and let cool on a baking sheet. Once cooled, scoop out the seeds in the middle of the squash with a spoon and then use a fork to pull the “noodles” from the skin of each half. 

How to Meal Prep This Pesto Spaghetti Squash Recipe

This is the perfect recipe to meal prep in advance! You can prepare all three components ahead of time. Here’s how:

1. Bake the spaghetti squash.
2. Roast the chickpeas.
3. Make the pesto.
4. Store each component in an airtight container in the refrigerator for up to one week. When you’re ready to enjoy this meal, reheat in the squash and chickpeas in the oven and top with pesto! Your pesto may have thickened in the fridge. If that’s the case, you can place back in the food processor with a little water to thin out.

Pesto Spaghetti Squash with Spicy Roasted Chickpeas

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Swap the pasta for a low-carb alternative in this Pesto Spaghetti Squash with Spicy Roasted Chickpeas recipe!  This vegetarian dinner is high in fibre, protein and certainly not lacking on flavor!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Dinner
• Method: Bake
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 x 2.5-3 lb spaghetti squashes

For the Chickpeas:

• 2 cans of chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp sea salt
• 1/4 tsp pepper
• optional: 1-2 tsp sriracha for added spice

For the Pesto:

• 1 cup kale, packed
• 1 cup basil, packed
• 2 garlic cloves, minced
• 1/4 cup walnuts (or pine nuts)
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1/4 cup water, to thin out

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Instructions

1. Preheat oven to 400 degrees F.
2. Pierce your spaghetti squashes several times with a fork.
3. Place on a baking sheet and bake for 1.25-1.5 hours.
4. Cut open and let cool on baking sheet.
5. Scoop out seeds once cooled down and then run a fork through each half to create noodles.

For the Chickpeas:

1. In a large bowl combine all ingredients until chickpeas are well coated.
2. Spread out on a baking sheet and bake for 20-25 mins (at 400) or until chickpeas are browned and crispy.

For the Pesto:

1. Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.

To Serve:

1. Top each spaghetti squash with pesto and chickpeas.
2. Serve warm.

Like this post? Here are more vegan dinners you might enjoy:

• Thai Peanut Quinoa Bake
• Baked Falafel Bowls
• The Best Quinoa Chili
• Thai Basil Tofu
• Crispy Tempeh Bowls with Spicy Turmeric Rice