Spaghetti squash is one of the best fall/winter squashes in my opinion. I especially love stuffing it with a delicious filling. This Pesto Quinoa and Chickpea Stuffed Spaghetti Squash is one of my favorite ways to enjoy spaghetti squash.
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.
Let's get into the recipe.
This vegan pesto quinoa and chickpea stuffed spaghetti squash is
- easy to make
- made with healthier ingredients
- plant based, gluten free and dairy free
- full of fiber
- nut free
- the perfect vegan dinner recipe
- high in protein
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.
Instructions to make high protein vegan stuffed spaghetti squash
- 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.
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
Other vegan recipes to try
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PrintPesto Quinoa and Chickpea Stuffed Spaghetti Squash
This Pesto Quinoa and Chickpea Stuffed Spaghetti Squash is a high protein and vegan meal that is delicious too.
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 2 1x
- Category: dinner
- Method: oven
- Cuisine: american
Ingredients
Chickpeas
- 1 can chickpeas - drained
- 1 tbsp oil
- salt/pepper to taste
- 1 tsp garlic powder
Spaghetti squash
- 1 spaghetti squash - cut in half with seeds removed
- splash oil
- salt/pepper to taste
- 1 tsp garlic powder
Pesto
- 2 cups basil
- ¼ cup nutritional yeast (sub parmesan if not vegan)
- ½ cup hemp seeds
- ⅓ cup olive oil
- juice from ½ lemon
- 1 garlic clove
- salt/pepper to taste
+ 1 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.
Keywords: Pesto Quinoa and Chickpea Stuffed Spaghetti Squash
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