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pesto quinoa and chickpea stuffed spaghetti squash

Pesto Quinoa and Chickpea Stuffed Spaghetti Squash

This Pesto Quinoa and Chickpea Stuffed Spaghetti Squash is one of my favorite ways to enjoy spaghetti squash.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 28 minutes
Course dinner
Cuisine American, Italian, vegan
Servings 2
Calories 700 kcal

Ingredients
  

Chickpeas

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.

Notes

This makes 2-3 servings depending on how hungry you are.

Nutrition

Calories: 700kcalCarbohydrates: 88gProtein: 40gFat: 65gSaturated Fat: 7gPolyunsaturated Fat: 27gMonounsaturated Fat: 29gSodium: 720mgPotassium: 1190mgFiber: 23gSugar: 14gVitamin A: 2142IUVitamin C: 15mgCalcium: 319mgIron: 14mg
Keyword pesto quinoa stuffed spaghetti squash
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