HANDS-ON: 20 MIN. // TOTAL: 20 MIN. // SERVES 4
If you don’t have spaghetti squash already cooked, follow the directions on page 53 to quickly cook one in the microwave. Make sure to toss well to coat every strand of this simple skillet dinner. The end result is a quick, veggie-based meal—a nice alternative to salads when you want to fill up on vegetables.
1 tablespoon olive oil
1 cup thinly sliced red onion
2 garlic cloves, minced
1 (15-ounce) can no-salt-added chickpeas, rinsed and drained
2 teaspoons chopped fresh thyme
1 cup cherry tomatoes, halved
6 cups cooked spaghetti squash strands
4 cups torn fresh baby spinach leaves
1/2 teaspoon kosher salt
6 tablespoons crumbled feta cheese
Heat a large nonstick skillet over medium-high. Add the oil to the pan; swirl to coat. Add the onion and garlic; sauté for 4 minutes. Add the chickpeas, thyme, and tomatoes; cook for 1 minute. Add the spaghetti squash, spinach, and salt; toss gently to combine. Cook for 2 minutes or until the spinach is just wilted. Divide the squash mixture among four bowls, and sprinkle each with 11/2 tablespoons of the cheese.
(SERVING SIZE: ABOUT 2 CUPS): CALORIES 270; FAT 8G (SAT 3G, UNSAT 4G); PROTEIN 11G; CARB 40G; FIBER 10G; SUGARS 9G (ADDED SUGARS 0G); SODIUM 482MG; CALC 24% DV; POTASSIUM 13% DV