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!


  • 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


  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.