Spaghetti Squash W/ Feta, Chickpeas & Spinach

• 1 spaghetti squash
• 1/2 cup Kalamata olives
• 1 can chickpeas
• 2 cups baby spinach
• 2 garlic cloves
• 1 tsp dried oregano
• 1 can crushed tomatoes
• 2 tbsp pine nuts
• 1/2 cup crumbled feta cheese
• olive oil
• salt & pepper

1. 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. 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. 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. 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. 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.

squash, olives, chickpeas, baby spinach, garlic, oregano, tomatoes, nuts, feta cheese, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/spaghetti-squash-w-feta-chickpeas-spinach-53007081 (may not work)