Nutrition Facts

Instructions

• STEP 1

  Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil to make cleanup easier (optional).

• STEP 2

  Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

  • 1 medium spaghetti squash
  • ½ (5 oz) pkg baby spinach
  • ½ pint grape tomatoes
  • ½ small bunch Italian (flat-leaf) parsley

• STEP 3

  Halve the squash lengthwise and scrape out the seeds; Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.

  • 1 tsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 4

  Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 20-25 minutes.

• STEP 5

  Drain and rinse the chickpeas in a colander, then set aside to drain further.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 6

  Halve the tomatoes crosswise and transfer to a medium bowl.

• STEP 7

  Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl with the tomatoes.

• STEP 8

  Quarter the olives lengthwise and add to the bowl with the tomatoes and parsley.

  • ¼ cup Kalamata olives, pitted

• STEP 9

  Preheat a skillet over medium heat.

• STEP 10

  While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).

  • ½ medium red onion

• STEP 11

  Once the skillet is hot, add olive oil and swirl to coat the bottom.

  • ½ tbsp extra virgin olive oil

• STEP 12

  Add the onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.

• STEP 13

  While the onion cooks, trim off and discard the root end of the garlic; peel and mince or press the garlic.

  • 1 clove garlic

• STEP 14

  Add the garlic and oregano to the skillet; stir until fragrant, 15-30 seconds.

  • ½ tsp oregano

• STEP 15

  Add the chickpeas, spinach, tomatoes, parsley, and olives to the skillet; season with salt and pepper and stir to combine. Cook, stirring frequently, until the mixture is heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat.

  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 16

  Remove the squash from the oven; allow squash to cool slightly, about 5 minutes. Using a fork, scrape up the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).

• STEP 17

  Add the squash to the vegetable mixture and toss to combine.

• STEP 18

  To serve, divide the squash and vegetable mixture between plates or bowls and top with the feta cheese. Enjoy!

  • ½ (4 oz) pkg crumbled feta cheese