Spaghetti Squash with garbanzo beans and feta

Serves

Cook Time

30 min

Total Time

45 min

Main Course

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American 🇺🇸

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This is a simple and healthy dish that can be made on a weeknight or as a great side to a protein dish (pictured with my stuffed turkey breast recipe). It has lots of fiber and protein. Cutting the squash down the middle keeps the spaghetti strands longer.

Ingredients

3 lb. spaghetti squash
1 small red onion, finely chopped
4 tbsp. fresh lemon juice
2 tbsp. olive oil
2 cloves chopped garlic
1 15-ounce can chickpeas, rinsed
1 c. fresh flat-leaf parsley, chopped
2 oz. crumbled feta

Directions

Using a large serrated knife, halve spaghetti squash down the middle (not lengthwise) and scrape out the seeds.
Brush both open ends with a little olive oil.
Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes.
Alternatively you can use the oven at 450 degrees for about 35-40 minutes.
Use a fork to scrape out the spaghetti strands, and transfer to a large bowl.
In a small bowl, toss onion, lemon juice, and salt and pepper.
In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown.
Add chickpeas and cook for 2 minutes.
Add to the bowl with the spaghetti squash add 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper.
Add parsley and the onion mixture.
Garnish with crumbled feta.