If you’re looking to brighten up your dinner table with a dish that’s full of flavor, texture, and a touch of spice, the Pesto Spaghetti Squash with Spicy Roasted Chickpeas Recipe is an absolute winner. This delightful meal combines the light, stringy strands of roasted spaghetti squash with a vibrant, homemade pesto bursting with fresh basil and zesty lemon. On top, crispy roasted chickpeas seasoned with smoky paprika and a hint of cayenne bring the perfect kick and crunch. It’s a nutritious, satisfying recipe that feels both comforting and exciting with every bite.
Ingredients You’ll Need
Gathering your ingredients for this recipe is a breeze, yet each one plays a key role in bringing balance and depth to the dish. From fresh herbs to pantry staples, every element enhances the freshness, texture, or the flavor punch of the final plate.
- 1 medium spaghetti squash: The star of the dish, this squash roasts into tender, noodle-like strands that make a wonderful gluten-free pasta alternative.
- 1 tbsp olive oil: Used both for roasting and in the pesto, it adds rich smoothness and helps everything crisp up beautifully.
- Salt & pepper to taste: Essential seasonings that bring out the best in each ingredient without overwhelming.
- 1 can (15 oz) chickpeas, rinsed & drained: These provide protein and develop a crispy, spicy texture when roasted.
- 1 tsp smoked paprika: Adds a deep, smoky warmth that pairs perfectly with the mild squash and herby pesto.
- ½ tsp cayenne (optional for heat): Just a pinch to brighten the chickpeas with a little spicy edge—ride this wave or skip for milder flavor.
- ½ tsp garlic powder: Brings a savory depth to the spiced chickpeas with an easy layer of flavor.
- 1 cup fresh basil leaves: The fresh, aromatic base of the pesto that imparts vibrancy and color.
- ¼ cup pine nuts or walnuts: Adds a buttery crunch and nuttiness to the pesto; choose according to your taste or pantry stash.
- 2 garlic cloves: Fresh garlic sharpens the pesto with its characteristic zing.
- ¼ cup olive oil: For blending into the pesto, creating a luscious, creamy texture.
- 2 tbsp lemon juice: Provides a balancing tang that brightens all the flavors and keeps the pesto lively.
- 2 tbsp nutritional yeast or grated Parmesan: Adds a cheesy, umami punch to the pesto—perfect for both vegan and non-vegan preferences.
- Salt to taste: Final seasoning to bring your pesto to perfection.
How to Make Pesto Spaghetti Squash with Spicy Roasted Chickpeas Recipe
Step 1: Prepare and Roast the Spaghetti Squash
Begin by preheating your oven to 400°F (200°C) to get it nice and hot for roasting. Carefully cut the spaghetti squash in half lengthwise and scoop out all the seeds—this is your “pasta” base. Brush the cut sides with olive oil, then season generously with salt and pepper. Place the squash halves cut side down on a baking sheet and roast for 35 to 40 minutes until the flesh is tender and easily scraped with a fork into noodle-like strands.
Step 2: Roast the Spicy Chickpeas
While the squash cooks, toss your rinsed and drained chickpeas with olive oil, smoked paprika, garlic powder, cayenne if using, plus a pinch of salt. Spread them on a separate baking tray in a single layer and roast in the oven (either alongside your squash or after it’s done) for about 25 minutes. The chickpeas will crisp up into golden nuggets full of smoky, spicy flavor—perfect for adding crunch.
Step 3: Blend the Fresh Basil Pesto
Next, it’s pesto time. Combine fresh basil leaves, pine nuts or walnuts, garlic cloves, lemon juice, nutritional yeast or Parmesan, olive oil, and a pinch of salt in your food processor or blender. Pulse until the mixture forms a smooth, vibrant green sauce that’s bright, herbaceous, and packed with flavor. This pesto brings the whole dish to life with its fresh and creamy texture.
Step 4: Combine and Serve
When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into thin strands or “noodles.” Toss these strands gently with your homemade pesto until they’re thoroughly coated in that fragrant sauce. Finally, crown the dish with a generous handful of the spicy roasted chickpeas for texture and kick. Serve it warm for a nourishing, flavorful meal that’s sure to impress.
How to Serve Pesto Spaghetti Squash with Spicy Roasted Chickpeas Recipe
Garnishes
To elevate your presentation and add an extra burst of flavor, sprinkle toasted pine nuts or chopped fresh basil leaves on top just before serving. A light grating of Parmesan cheese or a drizzle of high-quality extra virgin olive oil can also heighten the richness and aroma.
Side Dishes
This dish is satisfying on its own but pairs beautifully with a fresh green salad drizzled with lemon vinaigrette or lightly roasted seasonal vegetables. For added protein, try it alongside a grilled chicken breast or pan-seared tofu to make a complete, balanced meal.
Creative Ways to Present
For a playful twist, serve the pesto spaghetti squash in the hollowed-out roasted squash shells to impress guests with an edible bowl. You can also turn this recipe into a warm pasta salad by tossing it with cherry tomatoes and olives, served at room temperature for gatherings or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Pesto Spaghetti Squash with Spicy Roasted Chickpeas Recipe stores well in an airtight container in the refrigerator for up to 3 days. Keep the pesto and chickpeas separate if you want to maintain maximum freshness and crunch—combine just before eating.
Freezing
Freezing is less ideal for the fresh pesto and crispy chickpeas as they may lose their texture, but the cooked spaghetti squash itself freezes nicely. Store the scraped squash strands in a freezer-safe bag or container for up to 2 months, then thaw in the refrigerator before reheating and adding fresh pesto and chickpeas.
Reheating
When reheating, gently warm the spaghetti squash in a skillet over medium heat or in the microwave to maintain its texture. Reheat the chickpeas separately if you want to keep them crisp, or enjoy them at room temperature as a crunchy topping.
FAQs
Can I use another type of squash instead of spaghetti squash?
Spaghetti squash has a unique stringy texture that mimics noodles, which makes it ideal for this recipe. However, you could experiment with zucchini or butternut squash, though they will result in a different texture and may require adjustments in cooking time.
Is this recipe suitable for a vegan diet?
Absolutely! Use nutritional yeast instead of Parmesan, and ensure your olive oil and other ingredients are vegan-friendly. This dish naturally leans vegan with plant-based pesto and chickpeas providing richness and protein.
How spicy is the dish with the cayenne pepper?
The cayenne adds a subtle but noticeable heat that complements the smoky paprika. If you’re sensitive to spice, you can omit it or reduce the amount to suit your taste without losing the dish’s signature flavor profile.
Can I prepare this recipe ahead of time for a dinner party?
Yes, you can roast the squash and chickpeas a day ahead and make the pesto fresh just before serving to preserve its bright flavor. Store components separately and combine just before plating for the best taste and texture.
What can I substitute if I don’t have pine nuts or walnuts?
Sunflower seeds or almonds are great alternatives that add a nutty flavor and a bit of crunch to your pesto. Feel free to adjust depending on your pantry and dietary preferences.
Final Thoughts
Giving the Pesto Spaghetti Squash with Spicy Roasted Chickpeas Recipe a try will quickly make it a dish you reach for again and again. It’s packed with vibrant flavors, satisfying textures, and is surprisingly simple to prepare. Perfectly suited for transitioning into warmer months or when you want something lighter yet hearty, this recipe brings both comfort and excitement to your table. Trust me, once you make it, you’ll wonder how you ever lived without it!
