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.
- 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
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.
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.