Spaghetti Squash W Feta Chickpeas Spinach Recipes

Steps:

• 1) Prepare Ingredients: Preheat oven to 450 degrees. Halve squash lengthwise. Using a large spoon, scoop out seeds and discard. Drizzle with 1 tbsp olive oil and season with salt & pepper. Place cut-side down on foil-lined baking sheet and roast until tender (about 25 mins). Meanwhile, roughly chop olives, drain & rinse chickpeas, rinse spinach, and mince garlic. 2) Make Sauce: Heat 1 tbsp olive oil in large pan over medium-high heat. Add garlic and oregano and heat until fragrant (1-2 mins). Add crushed tomatoes, increase heat to high and bring to a boil. Then reduce heat to medium and simmer until thickened (8-10 mins). 3) Cook Chickpeas: Add olives, chickpeas, and spinach to pan with sauce and stir to combine. Simmer until chickpeas are warmed through, about 5 mins more. Taste and add salt and pepper as needed. 4) Pull Spaghetti Sauce: Allow spaghetti squash to cool until able to handle (about 5 mins). Meanwhile, place pine nuts in a small pan over medium-low heat and toast, stirring often, until fragrant and golden (about 5 mins). Remove pan from heat. Using a fork, carefully pull squash flesh, creating spaghetti-like strands. 5) Saute Spaghetti Squash: Add spaghetti squash strands and crumbled feta to pan with sauce over medium heat and stir to combine. Heat until warmed through (about 1 min). Plate squash mixture and garnish with toasted pine nuts.

Steps:

• Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.
• Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.