Greek Spaghetti Squash Toss with Roasted Tomatoes

Ingredients

2 tsp olive oil (separated)
1/4 cup thinly sliced red onion
1-2 cloves minced garlic
1 can of chickpeas
1 tsp thyme
1 dry pint cherry tomatoes, halved
1 spaghetti squash
1 cup spinach, torn
2 tbsp crumbled feta cheese
Salt to taste
Chopped Cilantro (if desired)

Directions

1. Preheat oven to 350F.
2. Cut spaghetti squash in half lengthwise and scrape out and discard seeds and membranes.
3. Place halves, cut side down, in a large baking dish and add 1/2 cup water.
4. Prepare a pan for roasting tomatoes by rubbing 1 tsp around the pan
5. Put tomato halves into pan, sprinkle with salt, and place in oven
4. Along with tomatoes, bake squash for 45 – 50 minutes or until tender.
5. Remove from oven and let cook, cut-side up.
6. Use a fork to scrape out spaghetti-like strands from squash.
7. Heat oil in skillet over medium-high heat.
8. Add onion and garlic. Saute for 4 minutes.
9. Add chickpeas. Cook for 3 minutes.
10. Add spaghetti squash, spinach, tomatoes, cilantro and salt. Cook until spinach is lightly wilted.
11. Spoon onto plates and sprinkle with cheese.

Adapted from recipe in Cooking Light January / February 2017.