Greek Spaghetti Squash Toss
Ingredients
- 1 Tbsp olive oil
- 1 cup thinly sliced red onion
- 2 garlic cloves, minced
- 1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
- 2 tsp chopped fresh thyme
- 1 cup cherry tomatoes, halved
- 6 cups cooked spaghetti squash strands
- 4 cups torn fresh baby spinach leaves
- ½ tsp kosher salt
- 6 Tbsp crumbled feta cheese
Instructions
- Heat a large nonstick skillet over medium-high. Add the oil to the pan; swirl to coat. Add the onion and garlic; sauté for 4 minutes. Add the chickpeas, thyme, and tomatoes; cook for 1 minute.
- Add the spaghetti squash, spinach, and salt; toss gently to combine. Cook for 2 minutes or until the spinach is just wilted.
- Divide the squash mixture among four bowls, and sprinkle each with 1 1⁄2 Tbsp of the cheese.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
270
|
270
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 11 | 11 |
| Carb (g) | 40 | 40 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 482 | 482 |
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