I was wanting to make spaghetti squash differently so I put a little Greek spin to it. A simple, yet delicious spin on spaghetti squash. While the squash is roasting you can prepare the filling. Dinner will be ready in about 30 – 40 minutes.
- 1 Spaghetti Squash
- vegetable broth for sautéing
- 1/2 c onions, diced
- 1 tbsp garlic, minced
- 14.5 oz canned tomatoes, diced – do not drain
- 15 oz can chickpeas, drained, rinsed
- 2 tbsp kalamata olives, chopped
- 1 tsp oregano, dried, plus a little more to season squash
- 1 tsp dill, dried, plus a little more to season squash
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Cut squash in half horizontally and scrape out seeds. Season squash with some of both oregano and dill.
Note: Rubbing dried herbs between your fingers will help release more of their flavor.
Place squash cut side down on a prepared baking sheet. Bake until tender about 30-40 minutes.
Meanwhile, in a large skillet sauté onions, until translucent and softened – use vegetable broth as needed. Add garlic, oregano and dill. Stir until well mixed and then add chickpeas. Stir to coast chickpeas with onion mixture. Sauté for a 2-3 minutes. Add tomatoes and thoroughly mix all the ingredients together.
Using a fork shred the squash into strands into the skillet with the chickpea mixture. Thoroughly stir mixture until well incorporated.
Serve. Eat. Enjoy.
Note: For a pretty presentation you can return the squash mixture to the squash and serve it in the squash.