Mediterranean Spaghetti Squash Bowls

Recipe by Cookie + Kate · ★ 5 (48) · indexed by SeasonSort

• 2 spaghetti squash
• 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• 1 can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 red bell pepper, chopped in season · cheap now
• ⅓ cup chopped red 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 , for garnish
• ¼ cup pepitas
• 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

Nutrition as published by Cookie + Kate. Cost is an estimate from this week’s regional produce & meat prices plus typical pantry costs. Indexed as factual data — the full method and photos live on Cookie + Kate.

• Add a carb: steamed rice or quinoa, crusty bread, or roasted potatoes.

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