This Pesto Quinoa and Chickpea Stuffed Spaghetti Squash is one of my favorite ways to enjoy spaghetti squash. Spaghetti squash is one of the best fall/winter squashes in my opinion. I especially love stuffing it with a delicious filling.
This squash uses a vegan hemp seed pesto. I like using hemp seeds in pesto because they are cheaper and higher in protein than pine nuts. However, feel free to use pine nuts if you wish. This dish is high in protein because it combines hemp seeds, chickpeas and quinoa. So tasty too.
I love spaghetti squash! For more yummy spaghetti squash recipes try my black bean and corn stuffed spaghetti squash or my french onion spaghetti squash.
Why you'll love this recipe
- It is easy to make and ready in less than 45 minutes.
- Thanks to the chickpeas, hemp seeds and nutritional yeast this recipe is high in protein.
- It is high in fiber and made with healthier ingredients.
- It is plant based, gluten free and dairy free.
- The pesto is nut free.
Ingredients for hemp seed pesto stuffed spaghetti squash
- chickpeas
- oil
- salt
- pepper
- garlic powder
- basil
- nutritional yeast
- hemp seeds
- lemon
- garlic
See recipe card for quantities.
Substitutions
- Nutritional yeast - can be subbed with parmesan if you are not vegan.
- Basil - can be subbed with parsley.
- Chickpeas - can be subbed with white beans.
- Quinoa - can be subbed with rice or farro.
- Hemp seeds - can be subbed with pine nuts or cashews.
Instructions
- Preheat oven to 425 degrees.
- Lightly coat spaghetti squash halves in oil, salt, pepper and garlic powder. Place face down on a sheet pan lined with parchment paper.
- Add chickpeas to the same sheet pan as the spaghetti squash. Coat in oil, salt, pepper and garlic powder.
- Roast chickpeas and squash for 30 minutes. Remove chickpeas from sheet pan and set aside. Put spaghetti squash back in the oven for 10-20 more minutes - until browned.
- Add all pesto ingredients to a food processor or blender. Blend until smooth.
- Add chickpeas to a bowl with quinoa. Toss with pesto.
- Add chickpea and quinoa mixture to each half of spaghetti squash. Serve and enjoy.
Recipe FAQ
Spaghetti squash is high in fiber, magnesium, b6 and vitamin c.
Pesto is usually not vegan but I used nutritional yeast in this recipes pesto to keep it vegan.
Recipe Pro-Tips
Some nutritional yeast can have a funky taste. I recommend Bragg or Frontier co-op nutritional yeast for the best tasting pesto.
Other vegan recipes to try
If you make this Pesto Quinoa and Chickpea Stuffed Spaghetti Squash, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you.
Pesto Quinoa and Chickpea Stuffed Spaghetti Squash
Ingredients
Chickpeas
- 1 can chickpeas - drained
- 1 tablespoon oil
- salt/pepper to taste
- 1 teaspoon garlic powder
Spaghetti squash
- 1 spaghetti squash - cut in half with seeds removed
- splash oil
- salt/pepper to taste
- 1 teaspoon garlic powder
Pesto
- 2 cups basil
- ¼ cup nutritional yeast sub parmesan if not vegan
- ½ cup hemp seeds
- .25 cup olive oil
- juice from ½ lemon
- 1 garlic clove
- salt/pepper to taste
Other ingredients
- ¾ cup cooked quinoa
Instructions
- Preheat oven to 425 degrees.
- Lightly coat spaghetti squash halves in oil, salt, pepper and garlic powder. Place face down on a sheet pan lined with parchment paper.
- Add chickpeas to the same sheet pan as the spaghetti squash. Coat in oil, salt, pepper and garlic powder.
- Roast chickpeas and squash for 30 minutes. Remove chickpeas from sheet pan and set aside. Put spaghetti squash back in the oven for 10-20 more minutes - until browned.
- Add all pesto ingredients to a food processor or blender. Blend until smooth.
- Add chickpeas to a bowl with quinoa. Toss with pesto.
- Add chickpea and quinoa mixture to each half of spaghetti squash. Serve and enjoy.
Julie says
I haven’t made this yet, but where does all of the fat come from? The olive oil, but that much?? Especially concerned about saturated (7g) and curious about where the trans fat comes in.
Kristi says
Hi Julie, olive oil and hemp seeds are high in fat. Fat including saturated fat is very healthy for us and is not something to be concerned with. If you want to cut the fat in the recipe just eat a smaller serving as this does make 2 large servings.
Taylor Wensel says
I meal prepped this for the week and it is so good! I love that the pesto is both tasty and nourishing. I so appreciate your recipes 🤍
Kristi says
Thank you Taylor!