• Alison Elliott

Vegetarian Spinach Pesto Chickpea Stuffed Spaghetti Squash Boats



Prep Time: 10 Minutes

Cook Time: 50 Minutes

Total Time: 1 Hour


Ingredients:

1 Large spaghetti squash

2 tbsp. Olive oil

4 Garlic cloves (sliced)

1 c. Cherry tomatoes (halved)

3 c. Fresh spinach

1 Can chickpeas (rinsed & drained)

1 tsp. Salt

1/2 tsp. Pepper

3/4 c. Spinach Parmesan Pesto

Option to use store bought pesto

Optional topping: parmesan cheese


Method:

First make the Spinach Parmesan Pesto.


Preheat the oven to 400 degrees. Slice the spaghetti squash in half and take out the seeds. Drizzle on 1 tbsp of olive oil, 1/2 tsp salt, and 1/2 tsp pepper and flip the squash upside down on a baking sheet. Bake for 40 minutes.


In a sauté pan heat up 1 tbsp of olive oil. Add the sliced garlic and sauté for 1-2 minutes. Next add the chickpeas and cook for 3-5 minutes. Then add the halved cherry tomatoes and cook for an additional 2 minutes. Add the spinach, 1/2 tsp salt, and 1/2 tsp pepper and cook until the spinach is wilted. Finally mix in 1/4 cup of spinach pesto.


Option to let the squash cool off.


Use a fork to mix the spaghetti squash in each boat. Add 1/4 cup of spinach pesto to each side. Use the fork to mix in the pesto. Then add the chickpea and spinach mixture to both boats.


Option to top this dish off with fresh parmesan cheese. Make sure to compost the spaghetti squash skin to divert how much food waste is going to the landfills.


Serving Size: 2