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 can chickpeas rinsed and drained
- 2 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. If you've got smaller squash and prefer al dente strands, check after 30 minutes!
- Divide the chickpeas and peppers amongst the squash and serve with pesto.
Notes
Make this recipe low FODMAP using the tips in the post above!