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 For the chickpeas For the pesto 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%
Photo courtesy of Davida Kugelmass. Recipe originally posted on The Healthy Maven.