Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Spinach and Sun-Dried Tomato “Spaghetti”

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.

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

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.

Ingredients

  • 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
  • ½ cup fresh basil, chopped
  • 1½ tsp. garlic salt
  • 4 Tbs. low-fat feta cheese

Preparation

 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.

Nutrition Information

  • Serving Size Serves 4
  • Calories 320
  • Carbohydrate Content 47 g
  • Cholesterol Content 3 mg
  • Fat Content 13 g
  • Fiber Content 11 g
  • Protein Content 10 g
  • Saturated Fat Content 2 g
  • Sodium Content 783 mg
  • Sugar Content 9 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g