Greek Spaghetti Squash Toss

Greek Spaghetti Squash Toss

Nutritional Highlights

Spaghetti squash is a great lower-calorie, lower carbohydrate alternative to pastas.

The neutral flavor of spaghetti squash absorbs all the flavors of this simple skillet meal.

Servings: 2

Ingredients

2 tsp olive oil

1/2 cup thinly sliced red onion

1-2 cloves minced garlic

1 cup unsalted canned chickpeas, drained and rinsed

1 tsp chopped fresh thyme

1 pt cherry tomatoes

1/2 baked spaghetti squash (about 3 cups)

2 cups fresh baby spinach, leaves torn

1/2 tsp red pepper flakes

Kosher salt, to taste

1/4 cup crumbled feta cheese

Kalamata olives, for garnish

Directions

• Heat oil in a medium skillet over medium-high heat. Add onion and saute for 2 minutes until starting to soften.

• Add garlic and tomatoes, and saute until tomatoes start to blister.

• Add chickpeas, thyme, squash, spinach, red pepper flakes, and salt. Toss to gently combine, continue cooking until all ingredients are warm and spinach is just wilted.

• Top with feta and olives to serve.