Ww Greek-Style Spaghetti Squash (Works W/Simply Filling) |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I got this from my WW leader. Although I'm not normally crazy about chickpeas or spaghetti squash, but this is really good! Definitely better than simply the sum of its parts. I used canned tomatoes with green chilis which added a bit of spice and IMO made this recipe. I did not use dill or mint. This is 4 WW pts per serving. Ingredients:
2 lbs raw spaghetti squash |
2 teaspoons extra virgin olive oil |
1/2 cup scallion, sliced (i used the white and green parts) |
2 teaspoons minced garlic |
14 1/2 ounces canned diced tomatoes, undrained |
1 cup canned chick-peas, drained and rinsed |
1 teaspoon dried oregano |
1 teaspoon lemon zest |
salt and pepper |
1/4 cup dill or 1/4 cup mint, fresh, chopped |
1/4 cup fat free crumbled feta |
Directions:
1. Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
2. Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
4. Remove from heat & stir in dill or mint. Top each serving with cheese.
5. 1 c squash mixture & 1 T cheese = 4 WW points.
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