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
Scale
- 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.
Keywords: spaghetti squash, pesto spaghetti squash