Mediterranean Spaghetti Squash Bowls

Ingredients (18)

• 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