Mediterranean Spaghetti Squash | Schnucks
Mediterranean Spaghetti Squash Mediterranean Spaghetti Squash

With spaghetti-like strands, this squash is a calorie-conscious choice to use in place of pasta noodles. Tossed with chickpeas and Greek-inspired veggies—this dish makes for a fiber-packed lunch that provides long-lasting energy.

40M 4
Nutrition facts: 410 19G 0MG 390MG 52G 13G 11G
Ingredients: 1 (3 lb.) spaghetti squash 1 tbsp. olive oil 1 cup thinly sliced red onion 2 tsp. minced garlic 1 (15 oz.) can no-salt-added chickpeas, rinsed and drained 1 1/2 cup cherry tomatoes, halved 2 tsp. chopped fresh thyme 4 cups baby spinach, torn 16 pitted kalamata olives 1/4 cup marinated artichoke hearts 1/4 cup toasted pine nuts fresh lemon wedges Instructions: Cut squash in half lengthwise. Scrape out seeds and membranes and discard. Place one spaghetti squash half, cut-side down, into a microwave safe dish. Add 1/2 cup water, cover and microwave on high 10–12 minutes or until squash is tender. Let stand, covered, to cool slightly. Repeat with remaining squash half. Scrape inside of both squash halves with a fork to remove spaghetti-like strands (about 4 cups). In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 4–5 minutes or until softened, stirring occasionally. Add chickpeas, tomatoes and thyme; cook and stir 2–3 minutes or until tomatoes begin to soften. Add spaghetti squash, spinach, olives and artichoke hearts and toss gently to combine. Cook 2–3 minutes or until spinach is just wilted. Top with pine nuts and serve with lemon wedges.

Mediterranean Spaghetti Squash

Energized Lunch, Health & Wellness, Lunch

With spaghetti-like strands, this squash is a calorie-conscious choice to use in place of pasta noodles. Tossed with chickpeas and Greek-inspired veggies—this dish makes for a fiber-packed lunch that provides long-lasting energy.

40M

4

With spaghetti-like strands, this squash is a calorie-conscious choice to use in place of pasta noodles. Tossed with chickpeas and Greek-inspired veggies—this dish makes for a fiber-packed lunch that provides long-lasting energy.

Ingredients

  • 1 (3 lb.) spaghetti squash
  • 1 tbsp. olive oil
  • 1 cup thinly sliced red onion
  • 2 tsp. minced garlic
  • 1 (15 oz.) can no-salt-added chickpeas, rinsed and drained
  • 1 1/2 cup cherry tomatoes, halved
  • 2 tsp. chopped fresh thyme
  • 4 cups baby spinach, torn
  • 16 pitted kalamata olives
  • 1/4 cup marinated artichoke hearts
  • 1/4 cup toasted pine nuts
  • fresh lemon wedges

Instructions

  1. Cut squash in half lengthwise. Scrape out seeds and membranes and discard.
  2. Place one spaghetti squash half, cut-side down, into a microwave safe dish. Add 1/2 cup water, cover and microwave on high 10–12 minutes or until squash is tender. Let stand, covered, to cool slightly. Repeat with remaining squash half.
  3. Scrape inside of both squash halves with a fork to remove spaghetti-like strands (about 4 cups).
  4. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook 4–5 minutes or until softened, stirring occasionally. Add chickpeas, tomatoes and thyme; cook and stir 2–3 minutes or until tomatoes begin to soften. Add spaghetti squash, spinach, olives and artichoke hearts and toss gently to combine. Cook 2–3 minutes or until spinach is just wilted.
  5. Top with pine nuts and serve with lemon wedges.

Nutrition Facts

410 CALORIES Per Serving

FAT: 19G

SATURATED FAT: 2G

CHOLESTEROL: 0MG

SODIUM: 390MG

CARBOHYDRATES: 52G

FIBER: 13G

SUGAR: 13G

PROTEIN: 11G

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