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Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It's a neutral-tasting veggie that absorbs all the flavors of this simple dish. Eat with 1 orange or 2 clementines. Dairy-free option: Use 4 teaspoons toasted chopped walnuts instead of feta cheese.

Carolyn Williams, PhD, RD
This Story Originally Appeared On cookinglight.com


Credit: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary

20 mins
20 mins
Serves 1 (serving size: 3 cups)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add chickpeas, thyme, and tomatoes; cook 1 minute. Add spaghetti squash, spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. Sprinkle with cheese.


Nutrition Facts

272 calories; fat 10.9g; saturated fat 3.8g; mono fat 4.6g; poly fat 1.7g; protein 11g; carbohydrates 37g; fiber 10g; cholesterol 17mg; iron 4mg; sodium 516mg; calcium 246mg; sugars 13g.