Mediterranean Spaghetti Squash Bowls
View original ↗
Cookie and Kate · by Cookie and Kate★ 5.0

Mediterranean Spaghetti Squash Bowls

NUTRITION · PER SERVING60M COOK
CAL 32%·PRO 30%
CARBS 80G51% OF CAL
18G FIBER36G OTHER26G TOTAL SUGAR
FAT 34G48% OF CAL
5G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted spaghetti squash filled with chickpeas, bell pepper, olives, and basil pesto. A light, Mediterranean vegetarian main.

mainmediterraneanbowlbeansvegetarian
View the full recipe on Cookie and Kate →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 spaghetti squash
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
  • 1 red bell pepper, chopped
  • ⅓ cup chopped red onion (about 1/2 small onion)
  • 1/4 cup thinly sliced Kalamata olives
  • 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish
  • 1/4 cup pepitas (hulled pumpkin seeds)*
  • 1/2 cup packed fresh basil leaves
  • 1/2 cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1/4 cup extra-virgin olive oil
PREP
20M
SODIUM
805MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.