Photo of Greek-Style Spaghetti Squash by WW

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. Add a dash of red pepper flakes for an extra kick. You'll want to use a sharp chef's knife to cut the spaghetti squash. Save the seeds when you remove them from the spaghetti squash. You can place them on a cookie sheet, add some red pepper flakes and roast them. Serve this as a vegetarian meal or as a tasty side dish with grilled chicken.


Uncooked spaghetti squash

1 large

Olive oil

2 tsp

Uncooked scallion(s)

½ cup(s), sliced

Minced garlic

2 tsp

Canned diced tomatoes

14½ oz, undrained

Canned chickpeas

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.