Grecian Spaghetti Squash Saute
Uncooked spaghetti squash
½ cup(s), sliced
Canned diced tomatoes
14½ oz, undrained
Canned undrained chickpeas
1 cup(s), drained and rinsed
1 tsp(s), freshly grated
¼ cup(s), or mint, fresh, chopped
¼ cup(s), or fat-free crumbled feta
- Pierce squash with a fork in several places. Place on microwave-safe plate in microwave. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. (Or, to bake squash, preheat oven to 350ºF.Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.)
- Meanwhile, heat oil in a large nonstick skillet. Add scallions and garlic and cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; bring to a boil.
- Cut cooked squash in half lengthwise; scrape out seeds and then scrape strands of squash into skillet with a fork. Cook, stirring, until squash strands are well coated. Remove from heat and stir in dill or mint. Top each serving with feta cheese. Yields about 1 cup of squash and 1 tablespoon of cheese per serving.