Greek-Style Spaghetti Squash

By sz8jm9

POINTS® Value: 3
Servings: 4
Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Easy

In addition to being a great side dish for chicken or fish, this combo of feta, chickpeas, sautéed scallions and spaghetti squash also makes a fantastic vegetarian main course.

Ingredients

• 2 pound raw spaghetti squash
• 2 tsp olive oil
• 1/2 cup scallion(s), sliced
• 2 tsp minced garlic
• 14 1/2 oz canned diced tomatoes, undrained
• 1 cup canned chickpeas, drained and rinsed
• 1 tsp dried oregano
• 1 tsp lemon zest, freshly grated
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 cup dill, or mint, fresh, chopped
• 1/4 cup pot cheese, or fat-free crumbled feta

Preparation

Step 1

Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.

Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.