Mediterranean Spaghetti Squash Bowls

Serves: 4 Save

Ingredients (18)

  • 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
  • 1/3 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 teaspoon salt
  • 1/4 cup extra-virgin olive oil

Directions

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