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%