Greek Spaghetti Squash Toss

By jtoro_318

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

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.