I really started enjoying spaghetti squash when I stopped believing its purpose on this planet was to replace pasta (because when you want pasta, only pasta will deliver). It’s delicious in its own right, especially topped with saucy Mediterranean-style chickpeas and spinach. If the squash won’t fly with the kids, serve the filling over rice or pasta.
Greek Stuffed Spaghetti Squash
45 MIN
Ingredients
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried oregano
- 14.5-oz can fire-roasted diced tomatoes
- 14.5-oz can chickpeas, drained
- 1/4 cup kalamata olives, chopped
- 5 oz tub fresh baby spinach
- 1/2 cup crumbled feta cheese
Directions
Squash:
Preheat oven to 400 degrees. Line a sheet pan with parchment or foil.
Carefully cut spaghetti squash in half lengthwise; scoop out seeds. Place squash cut-side down on the sheet pan. Roast for 40-45 minutes, or until fork-tender. Once cool enough to handle, use a fork to scrape the squash strands away from the sides.
Timesaver: Microwave the squash. Prep the squash as instructed, then place cut-side down in a microwave-safe casserole dish. Add enough water to cover the bottom of the dish. Microwave on high for 12-15 minutes, or until flesh is tender.
Filling:
In a saute pan, heat olive oil over medium heat. Add onion and saute for 5 minutes, or until it begins to soften. Stir in garlic and dried herbs and cook for 30 seconds more.
Add tomatoes with juice, chickpeas, and olives; bring to a simmer. After 5 minutes, stir in spinach until it wilts. Simmer for 2 minutes more, then season to taste with salt and pepper.
Top each squash half with a quarter of the tomato mixture and 2 tablespoons of crumbled feta.
Serves 4.
Meal Prep Tips
Up to 4 days in advance:
Roast (or microwave) the squash. Store cooked squash halves in a covered casserole dish or wrap individually in foil. Reheat in the microwave.
Prepare the filling. Allow it to cool then transfer to a glass container with lid and refrigerate. Re-heat at dinner time.
So good! I grew some in the garden this year, and I was looking for a recipe to go with some red snapper. Made a delicious Mediterranean meal
WONDERFUL spaghetti squash dish. I searched and this provided the array of vegetables I wanted. Garbanzo beans provided a great addition.
This recipe is a keeper I will pull out when wanting a spaghetti squash entree. And for those who want meat, poultry or fish added, go for it! Shrimp or chunks of chicken will work well too. Finally I chose to add the strands of squash back to the pot of vegetables and give it a final stir before serving.