nutritional information

Per :

  • Calories: 320
  • Protein: 10 g
  • Total Fat: 13.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 47 g
  • Cholesterol: 3 mg
  • Sodium: 783 mg
  • Fiber: 11 g
  • Sugar: 9 g
Gluten-Free

Spinach and Sun-Dried Tomato “Spaghetti”

Serves 4

30 minutes or fewer

Amy Schwartz of Macon, Ga., has been a vegetarian since seventh grade. She recently put together a cookbook containing 27 original recipes for her high school graduation project. This is one of her favorites.
  • 1 large spaghetti squash
  • 2 Tbs. olive oil
  • 1 small onion, chopped
  • 5 oz. spinach
  • 1 clove garlic, minced (1 tsp.)
  • 1 cup chickpeas
  • 4 oz. oil-packed sun-dried tomatoes, drained and julienned
  • ½ cup fresh basil, chopped
  • 1½ tsp. garlic salt
  • 4 Tbs. low-fat feta cheese

 1. Pierce spaghetti squash rind several times with fork. Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.

2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.

3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.

October 2008

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comments

This is great! I added the entire can of chickpeas too and used frozen spinach. I have to put it away right now or I might eat the entire skillet. Really, it's that good!

Christine - 2011-01-18 20:39:47

This is sooooooo delicious!! This is the first time I cooked a spaghetti squash and this recipe was the perfect choice. Only thing I would change is use less onion and more garlic.

Jessica - 2009-11-18 19:27:33

My carnivore husband even loves this dish! He loves spaghetti squash now and doesn't mind eating this as a main course, in fact he asks me to make this!

ABQrobin - 2009-11-05 10:58:27

Very good. I accidentally put in the whole can of chickpeas and it worked very well. My 10 year old daughter loved it too.

Kristin - 2009-10-28 11:20:06

Very good! I always used the typical tomato sauce so it was nice to try something new - I was not disappointed!

Jane Stevens - 2009-10-02 19:00:33

I'm not an adventurous eater, but I'm trying new recipes that are healthy. This recipe tastes fabulous and is easy, meaning, it's not time consuming to prepare or cook. The portions are generous and it's a "keeper" recipe. It's a dining experience...sit back, relax and enjoy!

Karen - 2009-09-18 14:44:01

This recipe is so good! I used a whole can of chickpeas though. I have a ton of spaghetti squash in my garden and this was delicious.

Meredith - 2009-07-20 13:23:36

I'm growing increasingly picky when it comes to trying new recipes: it has to be fast, easy, healthy, tastes great, gluten free (I have celiac disease), and vegetarian (I'm in the process of going meatless) This recipe fills all those requirements! Thank you for providing another healthful recipe that fits my lifestyle!

Jennifer - 2011-02-27 20:53:18