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
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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