Spaghetti squash with chickpeas and feta

Name: Spaghetti squash with chickpeas and feta
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: European, Mediterranean
Ingredients: 1 spaghetti squash, halved lengthwise and seeded; 6 tbsp olive oil; 2 tsp grated lemon zest; Salt and pepper; 1 can chickpeas, rinsed; 2 oz feta, crumbled; 1/2 cup parsley, coarsely chopped; 4 scallions, sliced on a thin bias; 2 tbsp pistachios, chopped toasted

3 steps

Prep:20minCook:2h

Updated at: Thu, 17 Aug 2023 03:39:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories280.9 kcal (14%)

Total Fat19.6 g (28%)

Carbs23.2 g (9%)

Sugars6.7 g (7%)

Protein6.2 g (12%)

Sodium373.4 mg (19%)

Fiber6 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1spaghetti squash

halved lengthwise and seeded

6 Tbspolive oil

2 tsplemon zest

2 ozfeta

½ cupparsley

sliced on a thin bias

2 Tbsppistachios

chopped toasted

Instructions

Step 1

Heat oven to 375. Brush cut squash with 2 tbsp olive oil and season with salt and pepper. Place squash cut side down on a rimmed baking sheet. Roast until squash is tender, about 45 minutes. Let cool completely about 1 hour.

OvenPreheat

Step 2

Combine lemon zest and juice, 1/4 cup olive oil , 1/2 tsp salt and 1/2 tsp pepper into a large bowl. Use a fork to scrape flesh from squash into strands and add to bowl. Discard skin.

Step 3

Add chickpeas to the bowl with squash and toss to coat. Transfer to a serving dish and sprinkle with feta, parsley, scallions, and toasted pistachios.