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Greek-Style Spaghetti Squash

Recently, a friend and I discussed how much we love spaghetti squash. It’s a tasty and fiber-rich alternative to grain-based pasta! But she didn’t really know what to make with it. Here’s a light and delicious way to make your spaghetti squash into a perfect side dish or totally vegetarian main. Happy squash-ing!

  • 2 pound(s) uncooked spaghetti squash
  • 2 tsp olive oil
  • 1/2 cup(s) uncooked scallion(s), sliced
  • 2 tsp minced garlic
  • 14 1/2 oz canned diced tomatoes, undrained
  • 1 cup(s) canned chickpeas (undrained), drained and rinsed
  • 1 tsp dried oregano
  • 1 tsp lemon zest, freshly grated
  • 1/4 tsp table sal
  • 1/4 tsp black pepper
  • 1/4 cup(s) dill, or mint, fresh, chopped
  • 1/4 cup(s) pot cheese, or fat-free crumbled feta

 

1. Preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Brush with olive oil. Bake until tender, about 30 to 40 minutes.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.

3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. For an extra kick, add a dash of red pepper flakes!