Spinach and sun-dried tomato "spaghetti"

Vegetarian Times, Oct, 2008

Spinach and Sun-Dried Tomato "Spaghetti"

SERVES 4 | 30 MINUTES OR FEWER | GLUTEN FREE

Amy Schwartz of Macon, Ga., has been a vegetarian since seventh grade.
She recently put together a cookbook containing 27 original recipes
for her high school graduation project. This is one of her favorites.

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 fork. Microwave on high 5
minutes per pound of squash, until squash
is soft. 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 5 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 4 plates, and top each with
1 Tbs. feta cheese.

PER SERVING: 320 CAL; 10 G PROT; 135 G TOTAL FAT
(2.5 G SAT FAT); 47 G CARB; 3 MG CHOL; 783 MG SOD;
11 G FIBER; 9 G SUGARS