Ww Greek-Style Spaghetti Squash (Works W/Simply Filling)

• 2 lbs raw spaghetti squash
• 2 teaspoons extra virgin olive oil
• 12 cup scallion, sliced (I used the white and green parts)
• 2 teaspoons minced garlic
• 14 12 ounces canned diced tomatoes, undrained
• 1 cup canned chick-peas, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• salt and pepper
• 14 cup dill or 14 cup mint, fresh, chopped
• 14 cup fat free crumbled feta

1. Cut squash in half and put on microwave-safe plate.
2. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
3. Heat oil in lg.
4. nonstick skillet over medium heat.
5. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
6. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture.
7. Cook, stirring, until squash strands are well-coated.
8. Allow to simmer for a few minutes to cook off the extra water in the pan.
9. Remove from heat & stir in dill or mint.
10. Top each serving with cheese.
11. 1 c squash mixture & 1 T cheese = 4 WW points.

extra virgin olive oil, scallion, garlic, tomatoes, chickpeas, oregano, lemon zest, salt, dill, feta

Taken from www.food.com/recipe/ww-greek-style-spaghetti-squash-works-w-simply-filling-418341 (may not work)