Spaghetti Squash and Chickpea Sauté

• servings: 4 servings
• total time: 20 minutes

Ingredients

3 lb. spaghetti squash

1 small red onion, finely chopped

4 tbsp. fresh lemon juice

2 tbsp. olive oil

2 cloves chopped garlic

1 15-ounce can chickpeas, rinsed

1 c. fresh flat-leaf parsley, chopped

2 oz. crumbled feta

Directions

Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut side down on a large piece of parchment paper, and microwave on high until just tender, 9 to 11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.

In a small bowl, toss onion, lemon juice, and a pinch each salt and pepper.

In a nonstick skillet, heat 1 tablespoon olive oil and chopped garlic until beginning to turn golden brown. Add chickpeas; cook for 2 minutes. Toss with spaghetti squash, 1 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Fold in parsley and onion (and juices). Top with crumbled feta.