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Ambassador [Associate]
Ambassador [Associate]
  • 574 calories
  • 40 min
  • 4 servings


  • 1 (5 oz) pkg baby spinach
  • 1 (4 oz) pkg crumbled feta cheese
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 1 pint grape tomatoes
  • 1 small bunch Italian (flat-leaf) parsley
  • ½ cup Kalamata olives, pitted
  • 1 medium red onion
  • 2 medium spaghetti squash
  • black pepper
  • extra virgin olive oil
  • oregano, dried
  • salt


  1. Preheat the oven to 500°F and place the rack in the center position. Line a baking sheet with aluminum foil to make cleanup easier (optional).
  2. Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    • 2 medium spaghetti squash
    • 1 (5 oz) pkg baby spinach
    • 1 pint grape tomatoes
    • 1 small bunch Italian (flat-leaf) parsley
  3. Halve the squash lengthwise and scrape out the seeds; Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.
    • 2 tsp extra virgin olive oil
    • 1 tsp salt
    • ½ tsp black pepper
  4. Place the squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce though the flesh, 20-25 minutes.
  5. Drain and rinse the chickpeas in a colander, then set aside to drain further.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  6. Halve the tomatoes crosswise and transfer to a medium bowl.
  7. Using a knife, shave the parsley leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the bowl with the tomatoes.
  8. Quarter the olives lengthwise and add to the bowl with the tomatoes and parsley.
    • ½ cup Kalamata olives, pitted
  9. Preheat a skillet over medium heat.
  10. While the skillet heats up, trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces).
    • 1 medium red onion
  11. Once the skillet is hot, add olive oil and swirl to coat the bottom.
    • 1 tbsp extra virgin olive oil
  12. Add the onion to the skillet; cook, stirring frequently, until softened, 4-5 minutes.
  13. While the onion cooks, trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    • 2 cloves garlic
  14. Add the garlic and oregano to the skillet; stir until fragrant, 15-30 seconds.
    • 1 tsp oregano
  15. Add the chickpeas, spinach, tomatoes, parsley, and olives to the skillet; season with salt and pepper and stir to combine. Cook, stirring frequently, until the mixture is heated through and the spinach is wilted, 2-3 minutes. Remove from the heat.
    • ½ tsp salt
    • ¼ tsp black pepper
  16. Remove the squash from the oven; allow squash to cool slightly, about 5 minutes. Using a fork, scrape up the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand).
  17. Add the squash to the vegetable mixture and toss to combine.
  18. To serve, divide the squash and vegetable mixture between plates or bowls and top with the feta cheese. Enjoy!
    • 1 (4 oz) pkg crumbled feta cheese

Nutrition per Serving

Net Carbs


  • 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