Pesto Spaghetti Squash with Spicy Roasted Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 cup Basil, packed
  • 2 cans Chickpeas
  • 2 Garlic cloves
  • 1 cup Kale, packed
  • 5 lb Spaghetti squashes

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 5 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin
  • 1/4 cup Walnuts

• Liquids

  • 1/4 cup Water

Found on thehealthymaven.com

Ingredients

• 2 2.5-3 lb spaghetti squashes*
• 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

Directions

• Preheat oven to 400 degrees F.*
• Pierce your spaghetti squashes several times with a fork.
• Place on a baking sheet and bake for 1.25-1.5 hours.
• Cut open and let cool on baking sheet.
• Scoop out seeds once cooled down and then run a fork through each half to create noodles.
• 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.
• Combine all pesto ingredients in a blender or food processor. Thin out with additional water if necessary.
• Top each spaghetti squash with pesto and chickpeas.
• Serve warm.

Nutrition