GREEK-STYLE SPAGHETTI SQUASH

GREEK-STYLE SPAGHETTI SQUASH image

Yield 4 People

Number Of Ingredients 12

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2 lbs. raw Spaghetti Squash
2 tsp Olive Oil
1/2 cup Scallions, sliced
2 tsp minced Garlic
14 1/2 oz Canned Diced Tomatoes, undrained
1 cup Canned Chickpeas, drained and rinsed
1 tsp Dried Oregano
1 tsp Lemon Zest, freshly grated
1/4 tsp Salt
1/4 tsp Black Pepper
1/4 cup Dill or Mint, fresh, chopped
1/4 cup crumbled Feta

Steps:

1. Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350 degrees. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.). Step 1 can be done several days ahead; store cooked squash in fridge. 2. Meanwhile, heat oil in a large non-stick skillet over medium heat. Add scallions and garlic; cook stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil. 3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup squash mixture and 1 tablespoon of cheese per serving.