Spaghetti Squash with Pesto, Chickpeas and Vegetables
Weekends call for quick, easy and nourishing lunches. This recipe is a “fridge cleaner”, meaning it’s a great way to use up any vegetables that are nearing the end of their days. The fibre makes it oh-so-filling and the pesto is all it needs for a flavour kick.
Perfect Weekend Meal | Thrive Nutrition Coaching
Spaghetti squash is filling while being light on calories. You can cook it by roasting or microwaving; for the sake of quick meal prep, I poked a few holes in this one and microwaved it on high for about 15 minutes. Smaller squash(es?) will take a few minutes less and big’uns will take a few minutes more.
Use whichever vegetables you have on hand; good options include zucchini, peppers, tomatoes, mushrooms, spinach, kale or arugula, but anything works!
I use canned, no salt added chickpeas for protein and extra fibre and my favourite pesto. Any beans or lentils would work, and if you enjoy meat and have some leftover, throw that in too. For a little added decadence, toss some parmesan on top!
All the goodness.
Spaghetti Squash with Pesto, Chickpeas and Vegetables
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Melinda Edmonds | Registered Dietitian
prep time: 10 minutes
cook time: 15 minutes
total time: 25 minutes
Servings: 3
Ingredients:
1 spaghetti squash
1 tablespoon extra-virgin olive oil
2 zucchinis, diced
2 bell peppers, chopped
1 cup cherry tomatoes
3 large handfuls baby spinach, kale or arugula
1 can no salt added chickpeas, drained and rinsed
1/4 cup pesto
Directions:
- Using a sharp knife, poke a few holes in the spaghetti squash. Microwave on high for 10-20 minutes. Check for doneness every 5 minutes (you'll be able to squish it slightly). Remove from microwave, allow to sit for a few minutes, then slice open. Scoop out seeds then flake flesh into a bowl using a fork. Set aside.
Meanwhile, heat oil over low-medium heat and add zucchini, peppers, tomatoes or other vegetables as desired. Cook, stirring ocasionally, until vegetables are tender-crisp - about 6 minutes. Add leafy greens, chickpeas, spaghetti squash and pesto. Gently stir (so as not to mash the sqash). Cook, stirring often, for an additional 5 minutes, until heated through.
Serve in bowls, enjoy, then get on with your day.
Toddler approved!