Mediterranean Spaghetti Squash
These Mediterranean spaghetti squash boats are perfect for a Meatless Monday or any weeknight meal. They're stuffed with the Mediterranean flavors of cherry tomatoes, bell peppers, spinach, chickpeas, parsley, and feta cheese.
- 1 medium spaghetti squash cut in half lengthwise and seeds scooped out
- 2 tbsp olive oil divided
- ½ tsp salt divided
- ½ medium red onion chopped
- 1 medium bell pepper chopped
- 10 cherry tomatoes
- 1 cup cooked chickpeas (canned) drained and rinsed
- 2 cloves garlic minced
- ½ tsp oregano
- 3 cups spinach
- 2 oz feta cheese crumbled
- parsley for garnish
Roast the spaghetti squash. Preheat oven to 400°F. Line a baking sheet with parchment paper. Brush the inside of the spaghetti squash with 1 tbsp olive oil and sprinkle ¼ tsp salt on top. Place the squash halves face down on the parchment paper. Roast for 35-45 minutes, or until fork-tender. When it’s done cooking, flip the squash over. Let it cool for a few minutes, and then use a fork to scrape the strands off the side of the squash.
While the spaghetti squash is roasting, heat 1 tbsp olive oil in a large pan. Add onions and cook until somewhat translucent.
Add bell peppers, tomatoes, chickpeas, garlic, oregano, and ¼ tsp salt, and cook for 3-5 minutes. Add the spinach and cook for an additional 1-2 minutes or until slightly wilted.
Top the spaghetti squash with the veggie and chickpea mixture. Serve and garnish with feta cheese and parsley. Enjoy!