Description
This dish takes everything you love about pesto pasta and swaps in tender spaghetti squash strands for a lighter, veggie-packed twist. Topped with crispy, spiced chickpeas, it’s vibrant, nourishing, and satisfying—without the carb crash. Perfect for cozy nights in, casual dinners with friends, or when you need something fresh yet comforting.
Ingredients
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For the Squash:
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1 medium spaghetti squash
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1 tbsp olive oil
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Salt & pepper
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For the Chickpeas:
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1 can (15 oz) chickpeas, rinsed & dried
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1 tsp smoked paprika
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½ tsp cayenne (optional)
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½ tsp garlic powder
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1 tsp olive oil
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Salt to taste
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For the Pesto:
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1 cup fresh basil
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¼ cup pine nuts or walnuts (toasted)
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2 garlic cloves
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¼ cup olive oil (start with 3 tbsp)
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2 tbsp lemon juice
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2 tbsp nutritional yeast or Parmesan
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Instructions
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Roast Squash – Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop seeds, brush with oil, season, and place cut-side down on a parchment-lined tray. Roast 35–40 mins.
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Roast Chickpeas – Toss dried chickpeas with paprika, cayenne, garlic powder, oil, and salt. Spread on a tray, roast 25 mins (shake halfway) until crisp.
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Make Pesto – In a food processor, pulse basil, nuts, and garlic. Drizzle in oil, then add lemon juice and nutritional yeast/Parm. Blend until smooth but textured.
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Assemble – Scrape roasted squash into strands, toss gently with pesto, and top with chickpeas. Serve hot with optional lemon wedges or fresh basil.
Notes
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Microwave squash for 2 mins before cutting to soften skin.
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Dry chickpeas thoroughly before roasting for max crisp.
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Add 1 tbsp ice water to pesto if too thick—it stays bright green.
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Keep components separate if prepping ahead; reheat before serving.
- Prep Time: 10 min
- Cook Time: 40 min
Nutrition
- Calories: 350 cal Per Serving
- Fat: 20g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 13g