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Mediterranean Spaghetti Squash Bowls
Ingredients
  • subheading: Spaghetti squash and filling:
  • 2 spaghetti squash
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • 1 red bell pepper, chopped
  • ⅓ cup chopped red onion (about ½ small onion)
  • ¼ cup thinly sliced Kalamata olives
  • 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish
  • 1 clove garlic, pressed or minced
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish
  • subheading: Parsley-basil pesto:
  • ¼ cup pepitas (hulled pumpkin seeds)*
  • ½ cup packed fresh basil leaves
  • ½ cup packed fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ cup extra-virgin olive oil
Steps
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