Spaghetti Squash Bowls (Mediterranean Style)
Ingredients for Sphagetti Squash and Filling:
- 2 spaghetti squash (Medium sized)
- 2 Medium-sized colored Bell Peppers finely chopped
- 1 ½ cups freshly cooked chickpeas (preferred) or 1 can Garbanzo beans
- 1/2 cup chopped red onion
- 2 tablespoons + 1 teaspoon Organic olive oil - Keep these two separate
- 8 large Olives (fresh preferred but canned is fine too)
- 2 tablespoons freshly chopped basil
- 1 clove garlic, pressed or minced
- 1/2 lemon (juiced)
- Salt to taste
- Black Pepper to taste
- Grated Parmesan cheese for garnish
Ingredients for Basil Pesto
- ½ cup packed fresh basil leaves
- 1/2 Pine nuts or Walnuts
- ½ cup packed fresh parsley or Mint leaves (Optional)
- 2 tablespoons lemon juice
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ cup extra-virgin olive oil
- Preheat the oven to 425 degrees Fahrenheit. Coat but Spaghetti Squash (legth-wise and pitted) with 1 teaspoon olive oil well. Season well with salt and black pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.
- While Spaghetti Squash is baking, prepare Garbanzo/Chick Pea salad. Combine the chickpeas, chopped bell pepper, chopped onions, olives, chopped basil, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Add Salt and Pepper to taste.
- To prepare the pesto, add Basil, Parsley, Lemon juice, Water and salt, and Pjne nuts/walnuts into a blender. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary until it becomes a smooth sauce. Transfer the pesto to a small bowl for serving.
- To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash bowls and drizzle generously with Pesto.
- Garnish with Basil and/or Parsely.
Perfect for Summers or Winters! This is a scrumptious meal by itself. Can also be served with warm Pita Bread on the side. Spaghetti squash stores well for winters due to its thick rind and can be a very good source of vegetables to get through winter time.