Spaghetti Squash and Chickpea Sauté

Spaghetti Squash and Chickpea Sauté

from womansday.com
20 min
4 servings

This spaghetti squash and chickpea sauté is a quick and easy dinner.

Ingredients

  • 3 lb. spaghetti squash
  • 1 small red onion, finely chopped
  • 4 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 2 cloves chopped garlic
  • 1 15-ounce can chickpeas, rinsed
  • 1 c. fresh flat-leaf parsley, chopped
  • 2 oz. crumbled feta

Directions

  1. 1

    Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl. 

  2. 2

    In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper. 

  3. 3

    In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.