Greek-Style Spaghetti Squash

Total Time
45 min
20 min
25 min
This combo of feta, chickpeas, sautéed scallions and spaghetti squash makes a great side dish for chicken or fish but it's also a fantastic vegetarian main course.


uncooked spaghetti squash

2 pound(s)

olive oil

2 tsp

uncooked scallion(s)

½ cup(s), sliced

minced garlic

2 tsp

canned diced tomatoes

14½ oz, undrained

chickpeas (15 oz)

1 cup(s), drained and rinsed

dried oregano

1 tsp

lemon zest

1 tsp, freshly grated

table salt

¼ tsp

black pepper

¼ tsp


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 a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.
  3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.


Add a dash of red pepper flakes for an extra kick.

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