Greek Spaghetti Squash

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  ½ tsp or 1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ¼ cup or 60g

• 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.
2. Halve the spaghetti squash lengthwise and remove seeds and membranes. Place cut side down in a baking dish, add a little water, and bake for 45 to 50 minutes until tender. Let cool for 10 minutes, then use a fork to scrape the flesh into strands.
3. While the squash is baking, heat olive oil in a skillet over medium-high heat. Sauté the onion and garlic for about 4 minutes.
4. Add the chickpeas, thyme, and tomatoes, and cook for an additional minute. Stir in the spaghetti squash strands, spinach, and salt to taste, cooking until the spinach wilts.
5. Top with feta cheese and serve.

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