Mediterranean Spaghetti Squash Bowls Recipe

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!