SPAGHETTI SQUASH DISH WITH PESTO SAUCE

When the spaghetti squash makes an appearance in your local grocery store you know winter is coming.  This low-calorie fruit is a great source of fibre, vitamin C and potassium and is a fun way to replace pasta.  I enjoy it with pesto sauce and top it with seasoned chickpeas and tofu croutons.  It’s so delicious and satisfying you won’t miss the pasta!

Preheat oven 400F

Prepare seasoned chickpeas:

Drain, rinse and dry chickpeas with paper towel and place in bowl.  Add other ingredients.  Toss to coat chickpeas and spread on lined baking sheet.  Set aside.

Prepare squash for roasting:

  1.  Cut squash ends, and slice squash widthwise in 1 to 1 1/4 inch slices.  Cutting the squash this way will give you longer spaghetti strands.
  2. Remove seeds from each slice and place squash rings on lined baking sheet.
  3. Coat each ring on both sides with ½ teaspoon of avocado oil.  I like using my hands for this.  Sprinkle with salt and pepper. Bake for 30 minutes flipping the rings after 15 minutes.

Bake seasoned chickpeas:

Preheat oven 400F

Bake for 30 minutes keeping a close eye on them the last 15 minutes so they do not burn.

They should be slightly golden brown and crispy.

Bake prepared squash and chickpeas in oven together to save time.  Both can be baked at 400F for 30 minutes.

Prepare Pesto Sauce and Tofu Croutons while squash and chickpeas are baking.

Happy House Pesto Sauce recipe:  HERE

Prepare Tofu Croutons:

Drain tofu and squeeze tofu block to remove as much liquid as you can.  Cut tofu into crouton cubes and place in medium size bowl.  Add nutritional yeast, garlic powder, arrowroot powder, salt and pepper.
Gently toss to coat tofu cubes with seasoning.  Heat up avocado oil in pan and sauté cubes until golden brown on all sides.

Assemble:

Allow the baked squash to sit for 10 minutes before removing the peel.  Use a fork to gently separate the spaghetti stands.

Divide roasted spaghetti squash between 2 dishes and add desired amount of pesto sauce.  Top with seasoned chickpeas and tofu croutons.

Print
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YUMMY SPAGHETTI SQUASH DISH WITH PESTO SAUCE

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes + 10 minutes
  • Total Time: 60 minutes
  • Yield: 2 servings 1x
  • Category: main/side
  • Method: bake and sauté
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

When the spaghetti squash makes an appearance in your local grocery store you know winter is coming.  This low-calorie fruit is a great source of fibre, vitamin C and potassium and is a fun way to replace pasta.  I enjoy it with pesto sauce and top it with seasoned chickpeas and tofu croutons.  It’s so delicious and satisfying you won’t miss the pasta!


Ingredients

Scale

Seasoned Chickpeas:

Roasted Squash:

  • 1 large spaghetti squash
  • Avocado oil
  • Salt and pepper

Happy House Pesto Sauce recipe:  HERE

 Tofu Croutons:


Instructions

Prepare Seasoned Chickpeas:

  1. Preheat oven 400F
  2. Drain, rinse and dry chickpeas with paper towel and place in bowl.
  3.   Add other ingredients.
  4. Toss to coat chickpeas and spread on lined baking sheet.
  5. Set aside.

Prepare squash for roasting:

  1. Cut squash ends, and slice squash widthwise in 1 to 1 1/4 inch slices.  Cutting the squash this way will give you longer spaghetti strands.
  2. Remove seeds from each slice and place squash rings on lined baking sheet.
  3. Coat each ring on both sides with ½ teaspoon of avocado oil.  I like using my hands for this.
  4. Sprinkle with salt and pepper.
  5. Bake for 30 minutes flipping the rings after 15 minutes.
  6. Allow the baked squash to sit for 10 minutes before removing the peel.

Seasoned Chickpeas:

  1. Bake for 30 minutes keeping a close eye on them the last 15 minutes so they do not burn.  They should be slightly golden brown and crispy.

Bake prepared squash and chickpeas in oven together to save time.  Both can be baked at 400F for 30 minutes.

Prepare Pesto Sauce and Tofu Croutons while squash and chickpeas are baking.

Prepare Tofu Croutons:

  1. Drain tofu and squeeze tofu block to remove as much liquid as you can.
  2. Cut tofu into crouton cubes and place in medium size bowl.
  3. Add nutritional yeast, garlic powder, arrowroot powder, salt and pepper.
  4. Gently toss to coat tofu cubes with seasoning.
  5. Heat up avocado oil in pan and sauté cubes until golden brown on all sides.

Assemble:

  1. Use a fork to gently separate the spaghetti stands.
  2. Divide roasted spaghetti squash between 2 dishes and add desired amount of pesto sauce.
  3. Top with seasoned chickpeas and tofu croutons.

 


Keywords: spaghetti squash dish, vegan dish, gluten-free dish, dairy-free, healthy dish, pesto squash, roasted chickpeas

 

 

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