Roasted spaghetti squash + pesto dinner (vegan)
This might just be the best roasted spaghetti squash dinner recipe you ever make! It’s a complete, vegan sheet pan dinner with chickpeas, red peppers and pesto that checks all the boxes: filling, flavourful, only 5 ingredients and less than 15 minutes of hands-on time
Ingredients
- 2 small spaghetti squash or one large, about 3 lbs (1350g)
- 2 14 oz cans chickpeas rinsed and drained
- 2 medium red peppers sliced into ½ inch (1 cm) slices
- 1 cup vegan pesto storebought or homemade!
- 3 tablespoons extra virgin olive oil
- salt to taste
- freshly cracked pepper to taste
Instructions
- Preheat oven to 400˚F (200˚C) and prepare a large rimmed baking sheet with parchment paper.
- Cut spaghetti squash in half lengthwise, and scoop out seeds. If you have one large squash, you can cut each half in half again so you have 4 pieces. Rub cut side of squash with 2 tbsp (30 mL) olive oil, salt and pepper and place cut side down on parchment.
- Add the peppers and chickpeas to the baking sheet and toss with remaining olive oil, salt and pepper.
- Then bake until the squash is tender, about 40-60 minutes depending on the size of the squash. You’ll know it’s done when the outside of the squash yields slightly to gentle pressure.
- Divide the chickpeas and peppers amongst the squash and serve with pesto.
If you have smaller squash, or like your squash more al dente, start checking for doneness after 30 minutes! I like mine a bit softer for this specific recipe, about 45-55 min.
Notes
Make this recipe low FODMAP:
The original recipe in Good For Your Gut was designed to be low FODMAP, so it’s super easy but/and/also, the low FODMAP guidelines have changed since the book came out (it happens SO fast!) so here is what to do:
- rinse canned chickpeas very well and limit your serve to ¼-1/3 cup max
- keep your squash serving to ½ pound (about 1 ½ cups)
- Keep your red pepper to ½ cup
- Buy a garlic-free pesto or make your own by omitting the garlic!