Greek Spaghetti Squash Toss

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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, Salad, Salads, 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.

Credit: cookinglight