Spinach and Sun-Dried Tomato Spaghetti

One of my all-time favorite fall recipes (originally posted in November 2008, but worth re-posting for those who missed it).

Spinach and Sun-Dried Tomato Spaghetti (Vegetarian Times, October 2008; Submitted by Amy Schwartz, Macon, GA; serves 4)

1 large spaghetti squash
2 Tbs. olive oil
1 small onion, chopped
5 oz. spinach
1 clove garlic, minced (1 tsp.)
1 cup chickpeas
4 oz. oil-packed sun-dried tomatoes, drained and julienned
1/2 cup fresh basil, chopped
1 1/2 tsp. garlic salt
4 Tbs. low-fat feta cheese

1. Pierce spaghetti squash rind several times with a fork. Microwave on high five minutes per pound of squash, until squash is soft (or bake in 375 degree oven for 30-40 minutes). Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.
2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook five minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among plates, and top each with one tablespoon feta cheese.

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