Lemon Pesto Spaghetti Squash with Spinach, Tomatoes, Artichokes, and Crispy Chickpeas
Lemon Pesto Spaghetti Squash with Spinach, Tomatoes, Artichokes, and Crispy Chickpeas
Servings
4
Ingredients
- 1 large spaghetti squash
- 1 garlic clove, minced
- 1 pint cherry tomatoes
- 1 15 oz can artichoke hearts
- 1 cup of spinach
- 1 15 oz can garbanzo beans
- ½ tsp dried oregano
- ½ tsp chili powder
- ⅓ cup feta
- ¼ cup shredded mozzarella
- Salt and pepper to taste
For the Lemon Pesto
- 1 cup of fresh basil
- 2 cloves of garlic
- Juice & zest of 1 lemon
- ⅓ nuts (walnuts, pine nuts, almonds etc)
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 425 degrees Fahrenheit
Line one sheet tray with parchment paper.
Add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.
For the Spaghetti Squash
Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.
Meanwhile, heat 1 tbsp of olive oil with the tomatoes in a medium sized pot over medium heat on the stove top. Cook until the tomatoes have begun to burst, about 10 minutes. Add the canned artichoke halves that have been cut into quarters. Add the minced garlic and spinach and cook for 1 minute. Add the “spaghetti” shreds. Stir to combine, season with salt and pepper. Add in feta or cheese of choice. Remove from heat and stir in enough lemon basil sauce to coat.
For the Sauce
In a food processor, combine all the ingredients for the pesto sauce and pulse until smooth. Taste for seasoning and adjust salt/pepper. If the mixture is too thick you can add more oil. Enjoy!
Shopping List
Produce
- 1 large spaghetti squash (*if you can't find a spaghetti squash you can substitute with zucchini "noodles")
- 3 garlic cloves
- 1 pint cherry tomatoes
- 1 cup of spinach
- 1 cup fresh basil
- 1 lemon
Canned
- 1 15 oz can artichoke hearts
- 1 15 oz can garbanzo beans (chickpeas)
- Nuts (walnuts, pine nuts, almonds, any type you have)
Dairy
- ¼ shredded mozzarella or parmesan
- ¼ cup feta (*if you are vegan you can substitute with Kite Hill vegan ricotta)
Pantry Staples
- Dried oregano (can substitute with any type of dried Italian seasoning)
- Chili powder (optional)
- Olive oil
- Salt & pepper
Equipment Needed
- One sheet tray lined with parchment paper
- Food processor or blender
- Medium sized pot
- Knife/cutting board
- Microwave
