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Mediterranean Spaghetti Squash Bowls
COOKIE AND KATE18Ingredients
60Minutes
610Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash
- 2 Tbsp. extra virgin olive oil (divided)
- 15 oz. chickpeas (rinsed and drained, or 1 ½ cups cooked chickpeas)
- 1 red bell pepper (chopped)
- 1/3 cup red onion (chopped, about ½ small onion)
- 1/4 cup sliced kalamata olives (thinly)
- 2 Tbsp. fresh basil (chopped, and/or parsley, plus extra for garnish)
- 1 clove garlic (pressed or minced)
- 1 Tbsp. lemon juice
- 1/4 tsp. salt
- crumbled feta cheese (Sprinkle of, or grated Parmesan, optional, for garnish)
- 1/4 cup pepitas (hulled pumpkin seeds*)
- 1/2 cup fresh basil leaves (packed)
- 1/2 cup flat leaf parsley leaves (packed fresh)
- 2 Tbsp. lemon juice
- 2 Tbsp. water
- 1/4 tsp. salt
- 1/4 cup extra virgin olive oil
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NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories610Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium890mg37% |
| Potassium1150mg33% |
| Protein17g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C120% |
| Calcium25% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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