Ingredient:

• Spaghetti squash and filling
• 2 spaghetti squash
• 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• 1 red bell pepper, chopped
• ⅓ cup chopped red onion (about ½ small onion)
• ¼ 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
• ¼ teaspoon salt
• Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish
• Parsley-basil pesto
• ¼ cup pepitas (hulled pumpkin seeds)*
• ½ cup packed fresh basil leaves
• ½ cup packed fresh flat-leaf parsley leaves
• 2 tablespoons lemon juice
• 2 tablespoons water
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil