Spaghetti Squash with garbanzo beans and feta

November 16, 2023

This is a simple and healthy dish that can be made on a weeknight. It has lots of fiber and protein.

A plate of food with meat and vegetables on a table.

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 not lengthwise but straight down (see video) then discard seeds.

Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.



In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper and let the flavors commingle.


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.

Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper.


Fold in parsley and red onion with the lemon juice.

Garnish with crumbled feta.

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