Greek Style Spaghetti Squash

Greek Style Spaghetti Squash

Pierce squash with a fork in several places; place on a microwavesafe 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 350F. 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 http://www.animaljamcodeshacks.com/animaljamcodesgenerator/ boil.Using a fork, scrape strands of squash into skillet with tomatochickpea 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.