Greek Spaghetti Squash Toss

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.

Greek Spaghetti Squash Toss

Rating:

By: cookinglight

Posted in: Dinner, Dinners, Healthy Dinners, Healthy Lunch, Lunch, Meatless, Recipes, Vegetarian

Servings
1 (serving size: 3 cups)

Cook Time
20 mins

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

Instructions

Here are your instructions:

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.

Recipe Notes

Coach Ingrid’s tip:

Preheat oven to 400 degrees
Wash and dry spaghetti squash. Cut lengthwise, scoop out and discard seeds
If you prefer firmer “noodles” that most resembles/acts like pasta, then simply season with salt and pepper, then place in the oven uncovered. If you prefer a softer “noodle,” rub 1 tsp of extra virgin olive oil on the inside of squash, season with salt and pepper, and roast uncovered for 30 minutes or until done. (I only use pink Himalyan salt in all of my cooking)
Once cooled enough to handle, scrape spaghetti squash flesh into a bowl with a large fork and then proceed with the above cooking instructions.

Credit: cookinglight