Greek-Style Spaghetti Squash Toss with Chickpeas & Feta
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 1 (5 oz) pkgbaby spinach
- 1 (4 oz) pkgcrumbled feta cheese
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- 1 mediumred onion
- 2 mediumspaghetti squash
- black pepper
- extra virgin olive oil
- oregano, dried
- salt
Cookware
- aluminum foil
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stainless steel or cast iron skillet
- stirring spoon
- tongs
Per serving
- Calories
- 574
- Protein
- 20g
- Carbs
- 83g
- Fat
- 22g
- Fiber
- 20g
- Sodium
- 982mg
Method
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