Pesto Spaghetti Squash with Spicy Chickpeas

  Pesto Spaghetti Squash with Spicy Chickpeas






2 2.5-3 lb spaghetti squashes*

For the Chickpeas:

2 cans of chickpeas, rinsed and drained

1 T olive oil

1 T chili powder

1 tsp paprika

1/2 tsp cumin

1/2 tsp sea salt

1/4 tsp pepper

optional: 1-2 tsp sriracha for added spice



1 cup kale, packed

1 cup basil, packed

2 garlic cloves, minced

1/4 cup walnuts (or pine nuts)

1/4 cup olive oil

1/2 tsp sea salt

1/4 cup water, to thin out





  1. Preheat oven to 400 degrees F.
  2. Pierce your spaghetti squashes several times with a fork.
  3. Place on a baking sheet and bake for 1.25-1.5 hours.
  4. Cut open and let cool on baking sheet.
  5. Scoop out seeds once cooled down and then run a fork through each half to create noodles.
  6. For the Chickpeas:  In a large bowl combine all ingredients until chickpeas are well coated. Spread out on a baking sheet and bake for 20-25 mins (at 400) or until chickpeas are browned and crispy.
  7. For the Pesto: Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.
  8. To Serve:  Top each spaghetti squash with pesto and chickpeas. Serve warm.