Photo of Grecian Spaghetti Squash Saute by WW

Grecian Spaghetti Squash Saute

Points® value
Total Time
45 min
20 min
25 min
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


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


  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.