• Alison Elliott

Spinach Parmesan Pesto Chickpea Stuffed Spaghetti Squash Boats

Updated: Nov 10

Spinach Parmesan Pesto


3 c. Fresh spinach

1/2 c. Cashews

1/2 c. Parmesan cheese

1 c. Olive oil

1-2 tsp. Salt

1/2 tsp. Pepper

Put the spinach in the food processor and blend for 1 minute. Add the cashews and Parmesan cheese and blend for 1 minute. Add the olive oil, salt, and pepper and blend for 1 minute. Store in the fridge for up to one week. Set aside 3/4 cup for the spaghetti squash recipe and store the rest in the fridge for up to one week.


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 and drained)

1 tsp. Salt

1 tsp. Pepper

3/4 c. Spinach Parmesan Pesto

Parmesan cheese (optional topping)

Preheat the oven to 400. 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.

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

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