Lemon Pesto Spaghetti Squash with Sundried Tomatoes, Goat Cheese, and Crispy Chickpeas
Lemon Pesto Spaghetti Squash with Sundried Tomatoes, Goat Cheese, and Crispy Chickpeas
Servings
4
Ingredients
- 1 large spaghetti squash
- ⅓ cup of sun-dried tomatoes
- 1 15 oz can artichoke hearts
- ¼ cup of goat cheese (about 2 oz)
- ¼ cup of shredded parmesan cheese
- Salt and pepper to taste
For the Chickpeas
- 1 15 oz can of chickpeas (garbanzo beans)
- Seasoning of choice (I like ½ tsp of curry powder and smoked paprika)
- 1 tbsp of olive oil
- Salt and pepper
For the Lemon Pesto
- 1 cup of fresh basil, packed (about 1 oz)
- 1-2 cloves of garlic
- Juice of 1 lemon
- ⅓ nuts (walnuts, pine nuts, almonds etc)
- 1 tsp of honey
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
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”.
Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichoke halves that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough lemon basil sauce to coat. Taste for seasonings and adjust accordingly.
For the Chickpeas
Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and place the chickpeas that have been strained and patted dry onto the tray. Season with olive oil, salt, pepper, and any seasoning you want (I like curry powder and smoked paprika). Bake for about 20 minutes until golden brown and crispy, stirring once halfway through.
For the Pesto
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")
- 2 garlic cloves
- 1 cup fresh basil
- 1 lemon
Canned
- 1 15 oz can artichoke hearts
- Jar of sun-dried tomatoes packed in oil
- 1 15 oz can of chickpeas (garbanzo beans)
- Nuts (walnuts, pine nuts, pistachios, cashews, any type you have)
Dairy
- ¼ cup goat cheese (or feta)
- ¼ cup shredded parmesan (or mozzarella) *if dairy free you can omit or use your favorite vegan cheese
Pantry Staples
- Spices of choice for chickpeas (I like curry powder and smoked paprika. Can also use garlic powder and oregano)
- Honey (or maple syrup or agave)
- Olive oil
- Salt & pepper
Equipment Needed
- One sheet tray lined with parchment paper
- Food processor or blender
- Medium sized pot
- Knife/cutting board
- Microwave
