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Greek Spaghetti Squash Toss

Greek Spaghetti Squash Toss


Yield

Serves 1 (serving size: 3 cups)

ByCarolyn Williams, RD, PhD

January 2017

Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup thinly sliced red onion
  • 1/2 teaspoon minced garlic
  • 1/3 cup unsalted chickpeas, rinsed and drained
  • 1/2 teaspoon chopped fresh thyme
  • 6 cherry tomatoes, halved
  • 1 1/2 cups Easy Baked Spaghetti Squash
  • 1 cup baby spinach, torn
  • Dash of salt
  • 2 tablespoons crumbled feta cheese

Nutritional Information

  • Calories 272
  • Fat 10.9g
  • Satfat 3.8g
  • Monofat 4.6g
  • Polyfat 1.7g
  • Protein 11g
  • Carbohydrate 37g
  • Fiber 10g
  • Cholesterol 17mg
  • Iron 4mg
  • Sodium 516mg
  • Calcium 246mg
  • Sugars 13g
  • Est. added sugars 0g

How to Make It

Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.


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