Pesto spaghetti squash served with spicy roasted chickpeas

Pesto Spaghetti Squash with Spicy Roasted Chickpeas

ByCasey Monroe

why make this recipe

Pesto Spaghetti Squash with Spicy Roasted Chickpeas is a delicious way to enjoy healthy eating. This recipe packs flavor and nutrition into one bowl. The combination of roasted spaghetti squash and spicy chickpeas creates a satisfying meal that is both filling and good for you. Plus, it’s a great option for those looking to reduce carbs while still enjoying pasta-like dishes.

how to make Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Ingredients:

  • 1 medium spaghetti squash
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 1 can (15 oz) chickpeas, rinsed & drained
  • 1 tsp smoked paprika
  • ½ tsp cayenne (optional for heat)
  • ½ tsp garlic powder
  • 1 cup fresh basil leaves
  • ¼ cup pine nuts or walnuts
  • 2 garlic cloves
  • ¼ cup olive oil
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast or grated Parmesan
  • Salt to taste

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Halve the spaghetti squash lengthwise, scoop out the seeds, brush the cut sides with olive oil, and sprinkle with salt and pepper.
  3. Place the squash cut side down on a baking tray and roast for 35–40 minutes.
  4. While the squash roasts, toss the chickpeas with smoked paprika, cayenne, garlic powder, and a little drizzle of olive oil. Spread them out on another tray and roast for about 25 minutes until crispy.
  5. In a blender or food processor, combine the basil leaves, pine nuts or walnuts, garlic cloves, olive oil, lemon juice, nutritional yeast or Parmesan, and a pinch of salt. Blend until smooth to form the pesto.
  6. Once the spaghetti squash is done, use a fork to scrape the insides and create "noodles."
  7. Toss the "noodles" with the pesto and top with the spicy roasted chickpeas. Serve warm and enjoy!

how to serve Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Serve this dish warm in bowls. You can add extra pesto on top or sprinkle some grated Parmesan cheese for added flavor. It pairs well with a simple green salad or crusty bread for a complete meal.

how to store Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Store any leftovers in an airtight container in the refrigerator. The spaghetti squash and spicy chickpeas can be kept for up to 4 days. Reheat in the microwave or oven before serving again.

tips to make Pesto Spaghetti Squash with Spicy Roasted Chickpeas

  • Choose a spaghetti squash that feels heavy for its size; it’s usually fresher.
  • You can adjust the heat level of the chickpeas by adding more or less cayenne pepper.
  • For a creamier pesto, add a little more olive oil or nuts when blending.
  • Adding a squeeze of extra lemon juice before serving brings out the flavors.

variation

You can switch out the chickpeas for other beans like black beans or kidney beans. You can also use different nuts for the pesto, such as almonds or cashews, based on what you have on hand.

FAQs

1. Can I make the pesto ahead of time?
Yes! You can prepare the pesto a day ahead and store it in the fridge. Just make sure to keep it in an airtight container.

2. Is spaghetti squash low in carbs?
Yes, spaghetti squash is lower in carbs compared to traditional pasta, making it a great alternative for those watching their carb intake.

3. Can I make this dish vegan?
Absolutely! This recipe is already vegan if you use nutritional yeast instead of Parmesan cheese in the pesto.