Greek Spaghetti Squash Toss

By drinkfairy

Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.

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
• 1 cup baby spinach, torn
• Dash of salt
• 2 tablespoons crumbled feta cheese

Details

Servings 1
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.