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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!
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:
- Bake the spaghetti squash.
- Roast the chickpeas.
- Make the pesto.
- 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
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!
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Diet: Vegan
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F.
- Pierce your spaghetti squashes several times with a fork.
- Place on a baking sheet and bake for 1.25-1.5 hours.
- Cut open and let cool on baking sheet.
- Scoop out seeds once cooled down and then run a fork through each half to create noodles.
For the Chickpeas:
- In a large bowl combine all ingredients until chickpeas are well coated.
- Spread out on a baking sheet and bake for 20-25 mins (at 400) or until chickpeas are browned and crispy.
For the Pesto:
- Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.
To Serve:
- Top each spaghetti squash with pesto and chickpeas.
- Serve warm.
Like this post? Here are more vegan dinners you might enjoy:
im the same way when it comes to spaghetti squash until recently. i tried a recipe from Sonali’s new cookbook and it was pretty delicious. i may give it a shot again with pesto.
ooooooh must check it out!!
DYINGGGG. These are gorgeous! Love all the colors and the contrast of the garbz. I can’t wait for this vegan phase to pass 🙂
you’re a bad influence. IT IS NOT A PHASE!
I adore thisssss. Been loving spaghetti squash so much this year. You can seriously make it a meal with anything. Need to try this pesto you have here too!!
Me too! Plus they keep forever so when I find them on sale I buy like 10 of them…then have to try to figure out how the hell to get them home haha
For a meat eater ( who loves meat a lot) it’s very difficult to adopt a vegetarian diet but not impossible. I am vegetarian by birth and I love it. Talking about the spaghetti Squash, I have never eaten it but there are many dishes we prepare using chickpeas. My mom is expert in this and all I know is enjoy deliciousness of dishes. Pictures in this post can make anyone carve for the dish.
you’re right! It’s much easier to be a vegetarian by birth, but I’m slowly getting used to and enjoying it! So lucky your Mom is an expert 🙂
oh my gosh, this looks amazing. I love spaghetti squash recipes that don’t just mimic regular spaghetti with marinara sauce. Also, I love that you used walnuts instead of pine nuts, so much healthier and tastier (IMO)!
Agreed! And cheaper 😉
First of all, this recipe looks great, and second, congrats on the one month mark of reducing your meat consumption! I’m in the same boat as you and have been vegetarian for the last month, although I lean more towards vegan eats. Now that I’ve been eating this way, my body just craves more of the good stuff. Bring on the kale and hummus, I say! 🙂
Bring it on baaaaaby! Seriously loving it so far 🙂 Glad I’ve got company!
What I like about this post? Everything. The recipe sounds absolutely amazing and if spaghetti squash was available around here I’d give it a try in an instant.
Then what you wrote: so true. Who knows about tomorrow? Living in the moment – as cliché as that saying sounds – is the best.
And there you said you weren’t a writer. Well, girl, I’d say that was once and definitely has changed now – insightful words galore. Maybe not a letter-writing person [hint, hint] but a writer for sure.
hahahahahaha never gonna live that down! It’s funny because I think the universe is trying to tell me I need to write more because literally everywhere I turn someone is handing me a notebook or journal. Perhaps it will spur a letter-writing spree haha. Glad you liked the post, darling!
First, everything about this recipe has me doing a happy dance. Squash! Pesto! Those chickpeas!!! Be still my heart.
Second, I totallyyyy get you. Isn’t it weird how we always change? I used to say I could never be vegan; maybe vegetarian, but I could never give up cheese. Coming from the girl who called herself “the cheese queen” at 8. Who knows if I’ll always eat vegan? It’s all about eating the foods that make you feel best and surrounding yourself with positive energy to build yourself up.
Is it too early in the week to get this deep? Oh well??
Never too early (or too late!) And to keep with the Justin Bieber theme of this post…never say never 😉
This recipe sounds amazing. I have yet to make a good roasted chickpea. I have a can in the pantry, so I might need to just try it today. My 180 food would have to be beets. I used to hate them, but not they are one of my favorites!
I think beets are probably a common one!
I’m new to your site and am reading this recipe for the first time. Do you provide nutritional info (calories, fat, etc.? Are we to use all the pesto with the two squash or to taste?
Thanks!
Hi Lynn! thanks for stopping by. No, I do not provide nutritional info on recipes. I answer why I don’t in this video: https://www.youtube.com/watch?v=5RD-TGTfdss (min 5:47). As for the pesto, I used it all but you can certainly use it to taste.
Hi Davida,
Tried the spaghetti squash with chick peas and pesto last night…..WOW! It was just delicious and I’ll have no problem having it again tonight. Thanks for a delicious recipe. I can’t wait to try more of your recipes!
Aw, thank you so much!I’m so happy you enjoyed the recipe 🙂