1. Poke holes in the spaghetti squash with a fork, then microwave it until it is caving in on itself (8-12 mins). You will want to use pot holders to remove the squash from the microwave.
2. While the squash is cooking, saute the onion and garlic in olive oil over medium heat. When onion starts to soften, add chickpeas, spinach and sundried tomatoes. Saute until spinach is wilted. Season with oregano, salt and pepper. Place in large bowl.
3. Cut the squash in half and let it cool down a bit. Scoop out the seeds. Use a fork to scrape spaghetti-like strands out of the squash combine with other mixture in the large bowl.
4. Place squash mixture in a 9x13 glass pan. Sprinkle with feta cheese and bake at 350 for 30 mins.
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Serving Size: 1 Serving (286g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 199 | ||
Calories from Fat: 52 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 470.7mg | 16 % | |
Potassium 406.3mg | 11 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 27.5g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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