Greek Spaghetti Squash Toss

Original Recipe from Cooking Light

This recipe is super close to my standard pasta salad fare so I made some adjustments based on my preferences, and just used the spaghetti squash in place of the pasta. I'm not including precise measurements on all of the ingredients as I just eyeballed what looked right.

Ingredients

• 1 teaspoon olive oil
• about half of a red onion, diced or thinly sliced
• 1/2 teaspoon minced garlic
• 1 can unsalted chickpeas, rinsed and drained
• a couple handfuls of cherry tomatoes, halved
• 1 Spaghetti Squash
• 1 cucumber 
• kalamata olives
• baby spinach
• Dash of salt
• crumbled feta cheese
• Greek salad dressing (the original recipe doesn't call for this but I recommend it)

Spaghetti Squash

1. Pierce skin of squash several times with a sharp knife.
2. Place on tin foil on a baking sheet and bake for an hour at 375.
3. Remove from oven and allow to cool.
4. Slice in half lengthwise.
5. Scoop out seeds and gunk.
6. Use a fork to scoop meat out into a bowl. It will pull apart into strings like spaghetti.

The Toss

1. Heat oil in a medium skillet over medium-high. 
2. Add onion and garlic; sauté 4 minutes. 
3. Add chickpeas and tomatoes; cook 1 minute. 
4. Add spaghetti squash; cook and stir 2 minutes. 
5. Add spinach, and salt; toss gently to combine. Cook 2 minutes or until spinach is just wilted. 
6. Allow to cool.
7. Drizzle with some dressing and add olives, cucumber and feta.
8. Stir to combine. Serve with extra dressing and cheese.