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Greek Spaghetti Squash Toss

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Rate this recipe 4.4/5 (10 Votes)

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup unsalted chickpeas, rinsed and drained
  • 1/2 teaspoon chopped fresh thyme
  • 6 cherry tomatoes, halved
  • 1 1/2 cups Easy Baked Spaghetti Squash (See recipe below)
  • 1 cup baby spinach, torn
  • Dash of salt
  • 2 tablespoons crumbled feta cheese

Details

Servings 1
Preparation time 20mins
Cooking time 20mins
Adapted from cookinglight.com

Preparation

Step 1

Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.

Easy Baked Spaghetti Squash

1 (3-lb.) spaghetti squash
1/2 cup water

Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.

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