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Chickpea Pesto Spaghetti Squash

by ADMIN on JULY 12, 2011

Just as it’s name implies, spaghetti squash makes a great nutrient-packed substitution for spaghetti. In this recipe, chickpeas provide protein and walnut pesto imparts fabulously healthy fats. A One Pot Wonder dish!

Nutrition TidBit

Spaghetti squash is aptly named because when cooked, the flesh resembles spaghetti. This squash not only makes a perfect substitute for white pasta, it also has abundantly more health benefits. It’s much lower in calories and higher in vitamins, minerals, fiber, and antioxidants. So mix it up between whole wheat pasta and spaghetti squash when it comes to Italian night!

What does this veggie look like? It’s oblong and bright yellow. Go buy one!

1 cup of cooked spaghetti squash has: 42 calories, 2 grams fiber, 9% of the recommended Daily Value of vitamin C, 8% DV B6, and 8% DV manganese.

Chickpea Pesto Spaghetti Squash

Prep time: 10 mins Cook time: 18 mins Total time: 28 mins Serves: 2

A perfect substitute for white pasta, spaghetti squash mixed with chickpeas and walnut pesto makes for a perfect Meatless Monday - or any other day of the week!


  • 1 spaghetti squash, cut in half and deseeded

  • 1 can (15 oz) low sodium chickpeas/garbanzo beans, drained and rinsed

  • 1 cup fresh basil, washed and patted dry

  • ⅓ cup pine nuts

  • ⅓ cup walnuts

  • 2 - 3 Tbsp olive oil

  • 2 tsp salt

  • 1 tsp pepper


  1. To quickly cook the squash, place it in a microwave safe dish, cut-side down, covered with Saran wrap, and cooked on high for about 12 minutes - or until squash is tender. If you'd rather not use the microwave, place the halves cut-side down on a greased baking sheet and bake at 350F for about 30 minutes.

  2. While squash is cooking, place basil, pine nuts, walnuts, olive oil, salt and pepper in a food processor (or Magic Bullet!) and process until just slightly chunky. If you like your pesto a bit more liquidy, add the extra Tbsp of olive oil.

  3. When the squash is done, scoop out the flesh on to a chopping board and cut strands into shorter pieces. Then add squash, chickpeas, and pesto into a large sautee pan and cook, mixing well, for about 5 minutes - or until heated through.



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