Mediterranean Stuffed Spaghetti Squash

Mediterranean Stuffed Spaghetti Squash


SourceStephanie Biggs, RD, LDN, CDE
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes


This Mediterranean inspired dish is a great way to change things up for a meatless meal during the week. It’s a fun, low-carb and gluten-free alternative to traditional pasta!


Spaghetti squash (medium sized)
1⁄3 c
Feta cheese crumbles
1 cn
Chickpeas (drained and rinsed)
Green or red bell pepper (chopped)
2 T
Lemon juice
Fresh herbs
1 T
Olive oil
1 c
Fresh basil leaves
1⁄4 c
Pine nuts
1⁄4 c
Grated Parmesan Cheese
1⁄2 c
Olive oil
2 clv


  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half lengthwise and scoop out the seeds. *Pro Tip-To make cutting easier, feel free to toss the spaghetti squash in the microwave a few minutes to soften it.
  3. Rub a small amount of olive oil on top of the squash and then place halves face down on a lined baking sheet or dish.
  4. Place in oven and roast for approximately 40 minutes.
  5. While squash is roasting, prepare chickpea salad and pesto.
  6. Combine chickpeas with other ingredients in a medium mixing bowl. Set aside.
  7. Place pine nuts, basil leaves, garlic cloves, parmesan cheese, oil, and lemon juice in a blender or food processor & combine until smooth.
  8. Once squash is cooked, remove from oven and transfer to a plate. Top each half with the chickpea salad, pesto, and feta cheese crumbles. Enjoy!

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