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.
- 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
- 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.
410 CALORIES Per Serving
SATURATED FAT: 2G