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Sautéed Chickpeas and Spaghetti Squash

spaghetti squash
Chelsea Kyle


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Cal/Serv: 283
Yields: 4
Total Time: 0 hours 20 mins

3-lb spaghetti squash


small red onion, finely chopped

1/4 c.

fresh lemon juice

2 tbsp.

olive oil, divided


cloves garlic, finely chopped


15.5-oz can chickpeas, rinsed

1/2 tsp.

ground sumac

1 c.

flat-leaf parsley, chopped

2 oz.

feta cheese, crumbled


1. Using a large serrated knife, halve spaghetti squash lengthwise; discard seeds. Place both halves cut-side down on a large piece of parchment paper and microwave on high until just tender, 9 to11 minutes. Use a fork to shred squash strands, and transfer to a large bowl.

2. In a bowl, toss onion, lemon juice, and a pinch each salt and pepper. Heat 1 Tbsp oil and garlic in a large nonstick skillet on medium. Add chickpeas and sumac, and cook, tossing 2 minutes.

3. Toss spaghetti squash with chickpea mixture and remaining Tbsp oil and 1/4 tsp each salt and pepper. Fold in parsley and onion (and juices). Top with feta. 

Per serving: 283 cal, 13 g fat (3.5 g sat), 9 g protein, 480 mg sodium, 37 g carb, 11 g sugars (0 g added sugars), 9 g fiber

This article appears in the November 2020 issue of Women’s Health. Become a WH Stronger member now.

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