- 4 cupsof spaghetti squash
- 1 cupof whole tomatoes
- 2 cupsof spinach
- 2 cupsof chickpeas
- 1/7 cupof garlic
- 1/7 cupof black pepper
- 1/2 cupof crumbled feta cheese
- 1/7 cupof peanuts
- 1/7 cupof kosher salt
- 1/7 cupof olive oil
- 1/10 cupof oregano
- 1/2 cupof olives
Preheat your oven to 450 degrees. Crush the garlic cloves and mince it. Next, roughly chop your olives. Pour the tomatoes into a large bowl. Crush them by hands. Smash the squash against the counter until you see a crack. Place your knife in the crack and cut the squash in half. Scoop out the seeds with a large spoon. Drizzle the inside of the squash with one tablespoon of olive oil. Season with kosher salt and sprinkle with black pepper. Place the squash cut side down on a baking sheet. Cook your squash in an oven for about 25 minutes.
Place a small pan over low heat. Add the peanuts. Lightly toast the peanuts until they are golden and remove.
Place a large pan over medium high heat. Add one tablespoon of olive oil. Next, add the garlic. Stir to cook the garlic in oil. Add the oregano. Stir to cook the oregano in oil. Cook until the garlic is golden brown for about 1 to 2 minutes. Add the crushed tomatoes. Stir and let the tomatoes simmer for about 10 minutes. Add the olives. Stir them to combine. Add the chickpeas. Stir to combine. Add salt and pepper and needed. Stir to combine. Add the spinach. Stir and let it cook for one minute.
Remove the squash from an oven. Scoop out the squash with a large spoon. It will come out in spaghetti-like strings. Continue to remove the spaghetti of the second half of squash.
When the spinach is ready, add the spaghetti squash to the pan. Stir to combine. Add the crumbled feta. Turn of the heat and stir the ingredients. Garnish the spaghetti squash with toasted peanuts.