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Greek-Style Spaghetti Squash Toss with Chickpeas & Feta.

  • 1 (5 oz) pkg
    baby spinach
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
  • 1 pint
    grape tomatoes
  • 1 small bunch
    Italian (flat-leaf) parsley
  • ½ cup
    Kalamata olives, pitted
  • 1 medium
    red onion
  • 2 medium
    spaghetti squash
    black pepper
    extra virgin olive oil
  • 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).
  • 2
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    2 medium spaghetti squash
    1 (5 oz) pkg baby spinach
    1 pint grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 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.
    2 tsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 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.
  • 5
    Drain and rinse the chickpeas in a colander, then set aside to drain further.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 6
    Halve the tomatoes crosswise and transfer to a medium bowl.
  • 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.
  • 8
    Quarter the olives lengthwise and add to the bowl with the tomatoes and parsley.
    ½ cup Kalamata olives, pitted
  • 9
    Preheat a skillet over medium heat.
  • 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).
    1 medium red onion
  • 11
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 12
    Add the onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
  • 13
    While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 14
    Add the garlic and oregano to the skillet; stir until fragrant, 15-30 seconds.
    1 tsp oregano
  • 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, 2-3 minutes. Remove from the heat.
    ½ tsp salt
    ¼ tsp black pepper
  • 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).
  • 17
    Add the squash to the vegetable mixture and toss to combine.
  • 18
    To serve, divide the squash and vegetable mixture between plates or bowls and top with the feta cheese. Enjoy!
    1 (4 oz) pkg crumbled feta cheese