Greek Spaghetti Squash Toss

Photo by Jo Ellen T.
Adapted from cookinglight.com

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

1

serving

PREP TIME

20

minutes

TOTAL TIME

20

minutes

SERVINGS

1

servings

Adapted from cookinglight.com

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

Directions

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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