Greek Spaghetti Squash

Ingredients:

2 pound(s) raw spaghetti squash
2 tsp olive oil
1/2 cup(s) scallion(s), sliced
2 tsp minced garlic
14 1/2 oz canned diced tomatoes, undrained
1 cup(s) canned chickpeas, drained and rinsed
1 tsp dried oregano
1 tsp lemon zest, freshly grated
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) dill, or mint, fresh, chopped

Directions:
Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)


Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.


Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.


Krystyna tried this reciped yesterday and said it was really good! Also you can saute and add some tofu for a more substantial protein intake. You can find information on cooking tofu here: http://www.savvyvegetarian.com/vegetarian-recipes/basic-tofu.php