Name: Mediterranean Spaghetti Squash Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 spaghetti squash; 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 red bell pepper, chopped; 1/3 cup chopped red onion (about 1/2 small onion); 1/4 cup thinly sliced Kalamata olives; 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish; 1 clove garlic, pressed or minced; 1 tablespoon lemon juice; 1/4 teaspoon salt; Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish; 1/4 cup pepitas (hulled pumpkin seeds)*; 1/2 cup packed fresh basil leaves; 1/2 cup packed fresh flat-leaf parsley leaves; 2 tablespoons lemon juice; 2 tablespoons water; 1/4 teaspoon salt; 1/4 cup extra-virgin olive oil