I love spaghetti squash because there are so many ways to cook it. I’ve posted a taco spaghetti squash recipe before, but this time, I wanted to try a Greek/Mediterranean style recipe. Spaghetti squash is fantastic because it has the same consistency and texture as spaghetti, but with 1/3 of the calories!
I decided to make a Greek style dish because I had so many ingredients left over from my Mediterranean grains bowl. I used chickpeas, artichoke hearts, feta cheese, tomatoes and spinach for this recipe and it tasted just like a Greek pasta dish!
- Preparation: 5 minutes
- Cook time: 45 minutes
- Total time: 50 minutes
Ingredients: Makes 2 servings
- 1 Medium-Sized Spaghetti Squash
- 3/4 Cup Cherry tomatoes, cut in half
- 1/4 Cup Feta Cheese, crumbled
- 1/3 Cup Chickpeas, drained
- 1/2 Cup Spinach
- 1/2 Cup Artichoke Hearts
- 2 Teaspoons Olive Oil
- Salt and Pepper to taste
Preheat the oven to 400 degrees. Poke holes in the spaghetti squash and microwave for 5 minutes (this makes it easier to cut later on). Once it’s finished cooking in the microwave, cut the spaghetti squash in half longways and scoop out the seeds. Drizzle olive oil and sprinkle salt and pepper on each half. Place face-down on a baking sheet and cook for 40 minutes in the oven.
While the squash is cooking, prepare your other ingredients. Cut the tomatoes in half, drain the chickpeas and artichoke hearts and wash all the vegetables.
When the squash has 5 more minutes to cook, take it out and mix around the insides of each half to get the spaghetti-like texture. Add the other ingredients to the insides of each squash, distributing evenly.
Cook the squash for 5-10 more minutes, or until the feta cheese has melted a bit.
Let cool for 5 minutes, serve and enjoy!