Recipes

Spaghetti Squash with garbanzo beans and feta

Cook Time

30 min

Total Time

45 min

Servings

4

Spaghetti Squash with garbanzo beans and feta

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.

Spaghetti Squash with garbanzo beans and feta

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.
Servings

4

Total Time

45 min

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.

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