This was really good! I ate this the next day for lunch, too, and it was even better. You could vary the veggies every time you make it. I added a little bit more feta because my 10 year old loves it.
Here is how I bake spaghetti squash: Cut the squash in half lengthwise from stem to tail and scrape out the seeds. Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
Greek Spaghetti Squash Toss
(Cooking Light, Jan./Feb. 2017)
time needed: 20 min.
1 teaspoon olive oil
1/4 cup thinly sliced red onion
1/2 teaspoon minced garlic
1/3 cup unsalted chickpeas, rinsed and drained
1/2 teaspoon chopped fresh thyme
6 cherry tomatoes, halved
1 1/2 cups baked spaghetti squash
1 cup baby spinach, torn
Dash of salt
2 tablespoons crumbled feta cheese
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.