• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

Roasted spaghetti squash topped with your favorite Mediterranean ingredients and pesto! This healthy vegetarian dinner recipe will make everyone happy. Recipe yields 4 servings (4 stuffed spaghetti squash halves).

• 2 spaghetti squash
• 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 red bell pepper, chopped
• ? cup chopped red onion (about ½ small onion)
• ¼ 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
• ¼ teaspoon salt
• Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish
• ¼ cup pepitas (hulled pumpkin seeds)*
• ½ cup packed fresh basil leaves
• ½ cup packed fresh flat-leaf parsley leaves
• 2 tablespoons lemon juice
• 2 tablespoons water
• ¼ cup extra-virgin olive oil

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