Spaghetti Squash and Chickpea Sauté


  • 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


  1. 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.
  2. 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.

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