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Greek Spaghetti Squash Toss

Photo: Colin Price
Active time 20 mins
Total time 20 mins
Yield

Serves 1 (serving size: 3 cups)

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

Nutrition Information

  • calories 272
  • fat 10.9 g
  • satfat 3.8 g
  • monofat 4.6 g
  • polyfat 1.7 g
  • protein 11 g
  • carbohydrate 37 g
  • fiber 10 g
  • cholesterol 17 mg
  • iron 4 mg
  • sodium 516 mg
  • calcium 246 mg
  • sugars 13 g
  • Est. Added Sugars 0 g

How to Make It

  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.