Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Hey There, Flavor Explorer! Ready to Ditch the Pasta Without Losing the Party?

Picture this: It’s Tuesday night. You’re craving something hearty, herby, and satisfying—but maybe without the carb coma that follows that third bowl of fettuccine. Sound familiar? That’s exactly where this Pesto Spaghetti Squash with Spicy Roasted Chickpeas strutted into my kitchen like a superhero in an apron. I’m Wyatt, your fellow flavor chaser, and let me tell ya—this ain’t your average “healthy” dish that tastes like punishment. Nope. We’re talking golden, crispy chickpeas with a smoky kick, tangled up in vibrant pesto-coated squash strands that magically mimic pasta. It’s light but deeply satisfying, packed with 10g of fiber per serving, and it comes together in under an hour. Whether you’re keto-curious, veggie-obsessed, or just tired of the same ol’ spaghetti routine, this bowl’s got your back. So grab your favorite knife (and maybe a podcast—I’m partial to true crime while chopping), and let’s turn a humble squash into a weeknight legend!

That Time a Squash Saved My Dinner Party (and My Pride)

Pesto Spaghetti Squash with Spicy Roasted Chickpeas

Print Recipe

Craving pasta vibes without the carb crash? This Pesto Spaghetti Squash with Spicy Roasted Chickpeas is a bold and wholesome swap. The silky strands of spaghetti squash meet a zesty basil pesto and crunchy, spice-roasted chickpeas — delivering a protein-packed, fiber-rich dinner that’s anything but boring!

• Author: Wyatt Porter
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 2–3 1x

Ingredients

Scale 1x2x3x

1 medium spaghetti squash

1 tbsp olive oil

Salt & pepper to taste

1 can (15 oz) chickpeas, rinsed & drained

1 tsp smoked paprika

½ tsp cayenne (optional for heat)

½ tsp garlic powder

For the Pesto:

1 cup fresh basil leaves

¼ cup pine nuts or walnuts

2 garlic cloves

¼ cup olive oil

2 tbsp lemon juice

2 tbsp nutritional yeast or grated Parmesan

Salt to taste

Instructions

Preheat oven to 400°F (200°C).

Halve spaghetti squash lengthwise, scoop out seeds, brush with olive oil, and season. Roast cut side down for 35–40 minutes.

Toss chickpeas with spices and a drizzle of oil. Roast on a separate tray for 25 minutes until crispy.

Blend all pesto ingredients until smooth.

Scrape spaghetti squash with a fork to create “noodles.”

Toss with pesto and top with spicy chickpeas. Serve warm and enjoy!

Nutrition

• Calories: 350
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 9g
• Protein: 13g

Alright, confession time: The first time I made this, it was pure kitchen desperation. My buddy Carlos—a die-hard carb lover—was coming over, and I’d promised a “mind-blowing pesto pasta.” Except… I’d forgotten the pasta. All I had was this lonely spaghetti squash rolling around my pantry like a pale, awkward basketball. Cue the panic sweat! But here’s the thing about cooking—it’s all about turning oops into opportunity. I hacked that squash in half, roasted it like my dignity depended on it, and tossed it with my famous basil pesto (with extra garlic, because chaos demands boldness). The chickpeas? A last-minute stroke of genius—I spiked ’em with cayenne and smoked paprika for crunch. Carlos took one bite, paused, and said, “Dude. This isn’t pasta… but I’m not even mad.” Now? It’s our go-to guys’ night dish. Moral of the story: Sometimes your biggest kitchen fails become the recipes you scribble on stained napkins and keep forever.

Gather Your Flavor Squad (No Fancy Tools Required!)

Here’s your grocery hit list—simple, fresh, and flexible. Pro tip: Farmers’ market basil tastes 10x brighter!

• 1 medium spaghetti squash – Your pasta impersonator! Pick one that feels heavy for its size (more flesh, less air). No squash? Zucchini noodles work in a pinch.
• 1 tbsp olive oil + extra for chickpeas – Use the good stuff! EVOO adds fruity depth. Avocado oil works too for higher heat.
• Salt & pepper to taste – Kosher salt sticks better; freshly cracked pepper = flavor confetti.
• 1 can (15 oz) chickpeas, drained & rinsed – The crunch MVP! Dry them THOROUGHLY with paper towels (wet chickpeas = sad soggy beans).
• ½ tsp smoked paprika – Hello, campfire vibes! Sweet paprika works if you’re heat-averse.
• ½ tsp cayenne (optional, for heat) – My “make it talk” spice. Omit or halve if spice isn’t your love language.
• ½ tsp garlic powder – Double down on garlicky goodness. Trust me.

For the Pesto:

• 1 cup fresh basil – Pack it in! Stems are fine (less waste, more taste).
• ¼ cup pine nuts or walnuts – Toasty flavor bombs! Pine nuts are classic, but walnuts add earthiness (and save cash).
• 2 garlic cloves – Because pesto without garlic is like a hug without a squeeze.
• ¼ cup olive oil – The silky glue. Add slowly to control texture.
• 2 tbsp lemon juice – Brightness alert! Fresh-squeezed only—bottled tastes flat.
• 2 tbsp nutritional yeast or grated Parmesan – Cheesy umami! Nutritional yeast keeps it vegan; Parm adds salty richness.

Let’s Build Some Delicious: Your No-Stress Roadmap

Step 1: Fire up the oven & conquer the squash. Preheat to 400°F (200°C). Now, the squash—don’t fight it! Stab it a few times with a knife (steam escape holes), microwave for 2 mins to soften, THEN slice lengthwise. Scoop out seeds like you’re carving a pumpkin (save ’em for roasting later—toss with oil and salt!). Drizzle cut sides with oil, S+P. Roast cut-side DOWN on a sheet pan for 35-40 mins. Why face-down? Creates steam to soften strands, no drying out! Chef hack: Place squash on parchment paper—zero cleanup.

Step 2: Spice-bomb those chickpeas. Pat rinsed chickpeas bone-dry (seriously—press hard with paper towels). Toss with paprika, cayenne (if using), garlic powder, 1 tsp oil, and a fat pinch of salt. Spread on another pan (crowding = steamed, not crispy). Roast 25 mins while squash cooks—shake the pan halfway! Done when they’re golden and rattle like tiny maracas.

Step 3: Whiz up magic pesto. In a food processor, pulse basil, nuts, and garlic until chopped. With motor running, drizzle oil slowly through the feed tube. Stop. Add lemon juice, nutritional yeast/Parm, and salt. Pulse to combine. Texture tip: Want it creamier? Add 1 tbsp water or extra oil. Too thick? More lemon!

Step 4: Scrape, toss, and SHINE. Let squash cool 5 mins (steam burns suck). Use a fork to scrape strands—they’ll curl like pasta! Gently toss strands in a bowl with pesto (start with ¾ of it—you can add more). Top with chickpeas. Pro move: Mix half the chickpeas INTO the squash for crunch in every bite!

Plating Like a Pro (aka: Make It Instagram-Worthy in 2 Seconds)

Scoop pesto-coated squash into wide, shallow bowls—let those golden strands sprawl! Pile spicy chickpeas high in the center like a crunchy crown. Finish with a drizzle of extra pesto, a squeeze of lemon, and maybe some fresh basil ribbons or microgreens. Pair it with a crisp white wine (Sauvignon Blanc loves pesto) or sparkling water with lime. This dish is vibrant, textural, and begging to be eaten family-style—plonk the bowl in the middle of the table, pass forks, and watch hands dive in!

Shake It Up! 5 Tasty Twists on the Classic

1. Protein Power-Up: Add grilled shrimp, shredded rotisserie chicken, or crispy tofu cubes.
2. Pesto Remix: Swap basil for kale + mint, or try sun-dried tomato pesto. Nut-free? Use pumpkin seeds!
3. Mediterranean Mood: Top with crumbled feta, kalamata olives, and roasted red peppers.
4. Creamy Dreamy: Stir in 2 tbsp Greek yogurt or coconut cream to pesto for richness.
5. Tex-Mex Twist: Toss squash with cilantro-lime pesto, use black beans instead of chickpeas + chili powder, top with avocado.

Wyatt’s Real Talk: Lessons from My Squash-Wrangling Journey

This recipe’s evolved more than my taste in kitchen towels! Early versions had soggy chickpeas (hence the DRY THEM sermon) and bland squash (solution: roast cut-side down—game changer). One time, I got overzealous with cayenne and breathed fire for hours… worth it. Leftovers? They’re sneaky-good! Store components separately: Squash strands (no pesto) in a container, pesto in a jar with oil on top, chickpeas loose. Reheat squash gently, then toss. Cold chickpeas lose crunch, so re-crisp ’em in air fryer for 3 mins. Also—don’t toss those squash seeds! Roast ’em with oil and salt alongside the chickpeas. Crunchy snack for cook’s treat!

Your Burning Questions, Answered (No Cayenne Jokes, I Promise)

Q: My chickpeas are still soft! What gives?
A: Three culprits: 1) Not dry enough post-rinse (pat like your sanity depends on it), 2) Overcrowded pan (spread ’em out!), 3) Oven temp too low (use an oven thermometer!). If they’re still limp, blast ’em at 425°F for 5 extra mins.

Q: Can I make pesto ahead? How long does it keep?
A: Absolutely! Pesto loves the fridge. Store in a jar, cover the top with a thin layer of olive oil (keeps it green), and it’ll last 5 days. Freezes beautifully too—ice cube trays are perfect for portioning!

Q: Help! My squash won’t cut! It’s like a rock…
A: Been there—nearly launched one across the kitchen. Microwave it whole for 2-3 mins first to soften the skin. Use a large, sharp chef’s knife and steady pressure (not sawing). Place a towel under it to prevent rolling. Safety first, friends!

Q: Is this dish gluten-free/vegan?
A: Naturally gluten-free! For vegan, use nutritional yeast (not Parmesan) in pesto. Check your spice blends for hidden dairy/gluten if sensitive.

Nutritional Spotlight (Because Knowledge is Delicious Power)

Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Serves: 2–3
Per Serving (approx): Calories: 380 | Protein: 13g | Carbs: 35g | Fiber: 10g | Fat: 22g
Note: Stats include nutritional yeast (not Parm) and 1 tsp oil for chickpeas. Values vary based on ingredients.

Final Thoughts

This Pesto Spaghetti Squash with Spicy Roasted Chickpeas is living proof that healthy doesn’t have to mean boring—and veggie-forward doesn’t mean sacrificing flavor. It’s bold, balanced, and ridiculously satisfying, hitting all the right notes: crispy, herby, spicy, and creamy in every bite. Whether you’re cooking for a crowd, meal-prepping for the week, or just treating yourself to a nourishing comfort meal, this dish shows up with style (and serious taste). So next time you’re staring down a spaghetti squash with doubt, remember: with a little pesto and a pinch of spice, you’ve got a weeknight winner ready to shine.