Pesto Spaghetti Squash w Spicy Roasted Chickpeas

15 100 559
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 30 min 4
Pesto Spaghetti Squash w Spicy Roasted Chickpeas
Health Highlights


1 cup Basil, fresh (Packed; For The Pesto)
1/4 tsp Black pepper (For The Chickpeas)
2 can (15oz) Chickpeas, canned, drained (For The Chickpeas)
1 tbsp Chili powder (For The Chickpeas)
1/2 tsp Cumin (For The Chickpeas)
1/4 tbsp Extra virgin olive oil (For The Chickpeas)
1/4 cup Extra virgin olive oil (For The Pesto)
2 clove(s) Garlic (Minced; For The Pesto)
1 cup Kale (Packed; For The Pesto)
1/2 tsp Paprika (For The Chickpeas)
1/4 tsp Salt (For The Chickpeas)
1/4 tsp Salt (For The Pesto)
1 kg Spaghetti squash
1/4 cup Walnuts (For The Pesto)
1/4 cup Water (For The Pesto)


Preheat oven to 400 degrees F.*
Pierce your spaghetti squashes several times with a fork.
Place on a baking sheet and bake for 1.25-1.5 hours.
Cut open and let cool on baking sheet.
Scoop out seeds once cooled down and then run a fork through each half to create noodles.
For the Chickpeas:
In a large bowl combine all ingredients until chickpeas are well coated.
Spread out on a baking sheet and bake for 20-25 mins (at 400) or until chickpeas are browned and crispy.
For the Pesto:
Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.
To Serve:
Top each spaghetti squash with pesto and chickpeas.
Serve warm.

Nutrition Facts

Per Portion

Calories 559
Calories from fat 254
Calories from saturated fat 29.9
Total Fat 28.2 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 8.1 g
Monounsaturated Fat 12.4 g
Cholesterol 0
Sodium 840 mg
Potassium 776 mg
Total Carbohydrate 67 g
Dietary Fiber 18.8 g
Sugars 9.1 g
Protein 19.2 g

Dietary servings

Per Portion

Meat Alternative 1.4
Vegetables 7.2

Energy sources


Meal Type(s)