Greek Spaghetti Squash Toss
Prep Time
20 minutes
Number of Servings
4
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
  • [q:1/2] tsp kosher salt
  • 6 Tbsp crumbled feta cheese
Directions
  1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat.
  2. 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.
  3. Divide squash mixture among 4 bowls. Sprinkle each serving with [q: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, [nutrition:5] Vitamin B1 (thiamine), B6, K, Folate, Phosphorus, [nutrition:3] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc, [nutrition:2] Vitamin B3 (niacin), C, Calcium, Potassium, [nutrition:1] Vitamin A, B12, E