Mediterranean Spaghetti Squash Bowls

Scaled for 4 portions · 5 steps

2spaghetti squash2 tbsp+ 1 teaspoon extra-virgin olive oil, divided1can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas1red bell pepper, chopped0.33 cupchopped red onion (about ½ small onion)0.25 cupthinly sliced Kalamata olives2 tbspchopped fresh basil and/or parsley, plus extra for garnish1 clovegarlic, pressed or minced1 tbsplemon juice0.25 tspsalt1 sprinklecrumbled feta cheese or grated Parmesan (optional), for garnish0.25 cuppepitas (hulled pumpkin seeds)*0.5 cuppacked fresh basil leaves0.5 cuppacked fresh flat-leaf parsley leaves2 tbsplemon juice2 tbspwater0.25 tspsalt0.25 cupextra-virgin olive oil

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