Greek Spaghetti Squash Toss
By Carolyn Williams, PhD, RD
Photo by Antonis Achillos
Prep Time
20 minutes
Number of Servings
4
Recipe Source
Meals That Heal by Carolyn Williams, PhD, RD ($22.99, Tiller Press, 2019). Photo by Antonis Achillos
Ingredients
- 1 Tbsp olive oil
- 1 cup thinly sliced red onion
- 2 garlic cloves, minced
- 1 (15 oz) can no-salt added chickpeas, rinsed and drained
- 2 tsp chopped fresh thyme
- 1 cup cherry tomatoes, halved
- 6 cup cooked spaghetti squash strands*
- 4 cup torn fresh baby spinach leaves
- 1⁄2 tsp kosher salt
- 6 Tbsp crumbled feta cheese
Directions
- Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.
- Add onion and garlic; sauté for 4 minutes. Add chickpeas, thyme, and tomatoes; cook for 1 minute. Add cooked spaghetti squash, spinach, and salt; toss gently to combine.** Cook for 2 minutes or until spinach is just wilted.
- Divide squash mixture among 4 bowls. Sprinkle each serving with 1 1⁄2 tablespoons of the cheese.
Nutrition Info
569 Calories, 27 g Protein, 85 g Carbohydrates, 17 g Fiber, 16 g Total fat (5 g sat), 565 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B6, K, Folate, Phosphorus, ★★★ Vitamin B2 (riboflavin), Iron, Magnesium, Zinc, ★★ Vitamin B3 (niacin), C, Calcium, Potassium, ★ Vitamin A, B12, E
Contributor
Carolyn Williams, PhD, RD
Carolyn Williams is an author, dietitian, and award-winning food and health journalist based in Alabama. She's also a busy mom of two who knows the necessity of having quick, healthy meal ideas, so she's always look for — and then sharing – new recipes, cooking tips, and time-saving tricks to make getting dinner on the table quicker and easier.
