Greek Spaghetti Squash

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Garlic

  Raw

  ½ tsp or 1g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  ¼ cup or 50g

• Thyme

  Fresh

  ½ tsp or 0.4g

• Tomatoes

  Red, ripe, raw, year round average

  8 cherry or 136g

• Squash

  Winter, spaghetti, raw

  1 medium squash or 1.59kg

• Spinach

  Raw

  1 cup or 30g

• Feta cheese

  2 oz or 57g

Directions

1. Preheat the oven to 350°F. Cut the spaghetti squash in half lengthwise, remove seeds and membranes. Place the halves cut side down in a baking dish, add water, and bake for 45 to 50 minutes until tender. Let cool for 10 minutes, then scrape with a fork to create strands.
2. While the squash bakes, heat olive oil in a skillet over medium-high heat. Sauté the onion and garlic for 4 minutes. Add chickpeas, thyme, and tomatoes, cooking for 1 minute. Stir in the spaghetti squash, spinach, and salt to taste, cooking until spinach wilts. Top with feta cheese before serving.

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