Grecian Spaghetti Squash Saute
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This unusual and delicious take on spaghetti squash is great as a main dish or as a side paired with grilled or broiled fish or chicken, or roast leg of lamb. Red pe
Ingredients
Spaghetti squash
2 pound(s)
Olive oil
2 tsp(s)
Uncooked scallions
½ cup(s), sliced
Minced garlic
2 tsp(s)
Canned diced tomatoes
14½ oz, undrained
Canned undrained chickpeas
1 cup(s), drained and rinsed
Dried oregano
1 tsp(s)
Lemon zest
1 tsp(s), freshly grated
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Fresh dill
¼ cup(s), or mint, fresh, chopped
Pot cheese
¼ cup(s), or fat-free crumbled feta
Instructions
1
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.)
2
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.
3
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.
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