Description
A wholesome and comforting vegan dish where roasted spaghetti squash is stuffed with a flavor-packed filling of quinoa, chickpeas, and creamy basil pesto.
Ingredients
Scale
- 1 spaghetti squash, cut in half and seeds removed
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil (plus a splash for squash)
- Salt and pepper, to taste
- 1 teaspoon garlic powder (additional teaspoon for chickpeas)
- 2 cups fresh basil leaves
- 1/4 cup nutritional yeast (or grated Parmesan for non-vegans)
- 1/2 cup hemp seeds (or walnuts)
- 1/4 cup olive oil (for pesto)
- Juice from 1/2 lemon
- 1 garlic clove, minced
- 3/4 cup cooked quinoa
Instructions
- Preheat your oven to 425°F (220°C).
- Lightly coat the spaghetti squash halves in olive oil, then sprinkle with salt, pepper, and garlic powder.
- Place the squash halves face down on a sheet pan lined with parchment paper and add drained chickpeas to the same pan. Drizzle with olive oil and season.
- Roast for about 30 minutes until chickpeas are golden and crispy. Remove them and set aside.
- Return the squash to the oven for an additional 10-20 minutes until charred and tender.
- In a food processor, blend basil, nutritional yeast, hemp seeds, olive oil, lemon juice, and garlic into a smooth pesto.
- In a bowl, mix cooked quinoa and chickpeas, then toss with fresh pesto.
- Flip the roasted spaghetti squash halves, stuff with the quinoa mixture, then serve warm.
Notes
Feel free to customize the filling with your favorite proteins or vegetables. Store leftovers in an airtight container in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: stuffed spaghetti squash, vegan, healthy, quinoa, chickpeas, pesto
