Plant-Forward
Spaghetti Squash with garbanzo beans and feta
This is a simple and healthy dish that can be made on a weeknight or as a great side to a protein dish (pictured with my stuffed turkey breast recipe). It has lots of fiber and protein. Cutting the squash down the middle keeps the spaghetti strands longer.
Ingredients
- 3 lb. spaghetti squash
- 1 small red onion, finely chopped
- 4 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 2 cloves chopped garlic
- 1 15-ounce can chickpeas, rinsed
- 1 c. fresh flat-leaf parsley, chopped
- 2 oz. crumbled feta
Directions
- 1
Using a large serrated knife, halve spaghetti squash down the middle (not lengthwise) and scrape out the seeds.
- 2
Brush both open ends with a little olive oil.
- 3
Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes.
- 4
Alternatively you can use the oven at 450 degrees for about 35-40 minutes.
- 5
Use a fork to scrape out the spaghetti strands, and transfer to a large bowl.
- 6
In a small bowl, toss onion, lemon juice, and salt and pepper.
- 7
In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown.
- 8
Add chickpeas and cook for 2 minutes.
- 9
Add to the bowl with the spaghetti squash add 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper.
- 10
Add parsley and the onion mixture.
- 11
Garnish with crumbled feta.
