Greek-Style Spaghetti Squash

When I was in college, we sometimes were served spaghetti squash in big trays in the Adams House dining hall. It was usually plain or accompanied by a lackluster marinara sauce. Oh, and it was dry. And unseasoned. I wasn't really that into it, so I never really thought about making it at home until I saw a big bin full of beautiful yellow spaghetti squashes at the grocery store last week.

I'm glad I decided to give it a chance, because I loved this recipe. It's so healthy, easy to make, and delicious. You just have the squash going in the microwave while you make the quick sauce on the stovetop. The whole thing can be done, start to finish, in 15 minutes. And it's waaayyy better than that stuff you get in the dining hall.

Greek-Style Spaghetti Squash
  • One large spaghetti squash
  • 2 tsp olive oil
  • 1/2 cup scallions, sliced
  • 2 cloves garlic, minced
  • One 14-oz can diced tomatoes, undrained
  • 1 cup canned chickpeas, rinsed and drained
  • 1 tsp dried oregano
  • 1 tsp freshly grated lemon zest
  • Salt and pepper to taste
  • 1/4 cup fresh mint, chopped
  • 1/4 cup feta cheese
Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 minutes. Let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper. Increase heat to high and bring to a slow boil. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and top with mint and feta.