From Cookie and Kate
Mediterranean Spaghetti Squash Bowls
- Time
- 1 hr
- Makes
- 4
- Ingredients
- 18
12 things you may not have.
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Ingredients
- 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
- ⅓ 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 teaspoon salt
- ¼ cup extra-virgin olive oil
Nutrition · per serving
1 stuffed squash halve per serving
- Calories
- 454 kcal
- Fat
- 32.5 g
- Fiber
- 10.1 g
- Sugar
- 11.9 g
- Sodium
- 669.1 mg
- Protein
- 9.7 g
- Trans fat
- 0 g
- Cholesterol
- 2.1 mg
- Carbohydrate
- 38.5 g
- Saturated fat
- 4.7 g
As published by Cookie and Kate.
The method
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