Pasta and noodles · Greek · 40 min
Greek-Style Spaghetti Squash Toss with Chickpeas & Feta
- 40 min
- 2–6 servings
- 574 kcal / serving
A hearty, herb-speckled skillet with spaghetti squash strands folded into chickpeas, spinach, tomatoes, olives, and feta. The combination holds together nicely for a weeknight meal, finished with a bright feta crumble on top.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- ½ mediumred onion
- 1 mediumspaghetti squash
- red onions
From the pantry: black pepper, extra virgin olive oil, oregano, dried, salt
Cookware
aluminum foil · baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · oven mitts · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby spinach
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ small bunchItalian (flat-leaf) parsley
- ½ mediumred onion
- 1 mediumspaghetti squash
- red onions
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- ¼ cupKalamata olives, pitted
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby spinach | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| spaghetti squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F. Line a sheet pan with foil if you’d like easier cleanup.
- Wash produce; halve the squash lengthwise and scoop out seeds, then rub the cut sides with olive oil and salt and pepper.
- Roast the squash cut-side down on the sheet pan until a knife slides in easily, about 20–25 minutes. Let cool briefly.
- Rinse the chickpeas and drain well; halve the tomatoes and place them in a bowl with chopped parsley.
- Heat a skillet over medium, add a thin layer of olive oil, then sauté the diced onion until softened, 4–5 minutes. Add garlic and oregano; cook 15–30 seconds until fragrant.
- Stir in chickpeas, spinach, tomatoes, parsley, and olives; season with salt and pepper and heat through until the spinach wilts, about 2–3 minutes. Scrape the squash flesh into strings and fold into the skillet. Transfer to plates and top with feta before serving.
Two tips
- Make ahead: roast the squash and prep the vegetables up to sautéing steps the night before, then finish in minutes.
- Serving idea: swap in baby kale or spinach for a different leafy green and serve with a squeeze of lemon if available.
Nutrition per serving
- Calories
- 574 kcal
- Protein
- 20 g
- Carbs
- 83 g
- Fat
- 22 g
- Fiber
- 20 g
- Sodium
- 982 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.