Pesto Spaghetti Squash

Craving a comforting meal that’s savory, simple and satisfying? Try The Healthy Maven’s pesto spaghetti squash, a great low-carb alternative to pasta. Loaded with spicy roasted chickpeas, fresh basil and crunchy walnuts, this vegetarian dinner is high in fiber and protein — and certainly not lacking in flavor!

Pesto Spaghetti Squash

Ingredients

• 2 (2 1/2–-3-pound) spaghetti squash (see note)
  

For the chickpeas

• 2 (14.5-ounce) cans chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1–2 teaspoons Sriracha (optional)
  

For the pesto

• 1 cup kale, packed
• 1 cup fresh basil, packed
• 2 cloves garlic, minced
• 1/4 cup walnuts or pine nuts
• 1/4 cup olive oil
• 1/2 teaspoon sea salt

Directions

Preheat oven to 400°F.

Pierce the spaghetti squash several times with a fork. Place on a baking sheet, and bake for 75–90 minutes, until tender.

Cut open, and let cool on baking sheet. Scoop out seeds, and run a fork through each half to create noodles.

Meanwhile, prepare the chickpeas. In a large bowl, combine all ingredients until chickpeas are well-coated.

Spread on a baking sheet, and bake for 20–25 mins (in the 400°F oven), or until chickpeas are browned and crispy.

While the squash and chickpeas are baking, prepare the pesto. Combine all pesto ingredients with 1/4 cup water in a blender or food processor. Thin out with additional water if necessary.

Fill each spaghetti squash with a quarter of the pesto and chickpeas.

Serve warm.

Note: There are many methods to cook spaghetti squash, but I prefer mine because it doesn’t require me to have to cut through/manhandle the squash when it’s raw.

Nutrition Information

Serves: 4 |  Serving Size: 1/4 recipe

Per serving: Calories: 460; Total Fat: 24g; Saturated Fat: 3g; Monounsaturated Fat: 13g; Cholesterol: 0mg; Sodium: 597mg; Carbohydrate: 60g; Dietary Fiber: 19g; Sugar: 8g; Protein: 15g

Nutrition Bonus: Potassium: 327mg; Iron: 21%; Vitamin A: 79%; Vitamin C: 42%; Calcium: 17% 

Davida is a healthy living blogger behind The Healthy Maven, where she writes about healthy food, fitness and her insatiable sweet tooth. She aims to create delicious recipes that are healthy, gluten-free and filled with good-for-you ingredients but still taste as authentic as the originals. It’s not rare that she’ll throw spinach in her brownies! Check out more of her recipes on her blog and follow her on Facebook, Twitter or Instagram.

Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.

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