Mediterranean Spaghetti Squash Bowls Recipe

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Eddie Oliver Modified: March 24, 2022
Mediterranean Spaghetti Squash Bowls Recipe

How To Make Mediterranean Spaghetti Squash Bowls

Have fun cooking up these savory spaghetti squash bowls for dinner! It comes with a bold parsley-basil pesto to give it a well-rounded flavor.

Preparation: 20 minutes
Cooking: 40 minutes
Total: 1 hour

Serves:

Ingredients

For Spaghetti Squash and Filling:

  • 2spaghetti squash
  • tbspextra-virgin olive oildivided
  • 15ozchickpeasrinsed and drained, or 1½ cup cooked chickpeas
  • 1red bell pepperchopped
  • cupred onionchopped
  • ¼cupKalamata olivesthinly sliced
  • 2tbspfresh basilor parsley, chopped, plus extra for garnish
  • 1garlic clovepressed or minced
  • 1tbsplemon juice
  • ¼tspsalt
  • crumbled feta cheeseor grated Parmesan, a sprinkle, optional

For Parsley-Basil Pesto:

  • ¼cuppepitas(hulled pumpkin seeds)
  • ½cupfresh basil leaves
  • ½cupfresh flat-leaf parsley leaves
  • 2tbsplemon juice
  • 2tbspwater
  • ¼tspsalt
  • ¼cupextra-virgin olive oil

Instructions

Spaghetti Squash:

  1. Preheat the oven to 400 degrees F.

  2. Line a large, rimmed baking sheet with parchment paper.

  3. Use a sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash.

  4. Stand the squash upright on a stable surface, then slice through it from top to bottom to divide it in half.

  5. Repeat with the other squash.

  6. Scoop out the spaghetti squash seeds, then discard them.

  7. Drizzle each squash half with 1 teaspoon of olive oil, then rub it all over the inside and outside of the squash.

  8. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.

  9. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.

  10. Combine the chickpeas, bell pepper, onion, olives, basil, garlic, lemon juice, remaining 1 tablespoon of olive oil and salt.

  11. Stir to combine. Set aside.

Parsley-Basil Pesto:

  1. In a small skillet, toast the pepitas over medium heat, stirring often for 5 minutes, until they are fragrant and produce popping noises.

  2. Pour the pepitas into a food processor, then let them cool for a few minutes.

  3. Add the basil, parsley, lemon juice, water and salt.

  4. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a smooth sauce.

  5. Transfer the pesto to a small bowl.

Assemble The Squash Bowls:

  1. Use a fork to fluff up the squash.

  2. Divide the chickpea salad between the squash bowls, then top each one with a generous drizzle of pesto.

  3. Finish with a sprinkle of chopped herbs and cheese, if desired.

  4. Serve immediately, and enjoy!

Recipe Notes

 

Leftovers keep well for about 3 days. If you plan to have leftovers, store the pesto separately and top the squash with it just before serving.

 

Nutrition

  • Calories: 732.28kcal
  • Fat: 34.25g
  • Saturated Fat: 4.69g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 19.41g
  • Polyunsaturated Fat: 7.29g
  • Carbohydrates: 87.16g
  • Fiber: 17.97g
  • Sugar: 19.23g
  • Protein: 26.21g
  • Sodium: 420.68mg
  • Calcium: 144.10mg
  • Potassium: 1191.87mg
  • Iron: 6.99mg
  • Vitamin A: 106.69µg
  • Vitamin C: 63.09mg
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