Click here for the recipe from Cooking Light. I added kalamata olives to the original recipe.
Simple, Savory & Delish!
As you know by now, we are big fans of pasta of all kinds, but this is the first time I’ve made spaghetti squash… and I’m totally loving it!
Baking spaghetti squash was super easy and I made it earlier in the day, then heated it up with the veggies at dinner time. The rest of the family still prefers spaghetti but I thought this was a great gluten-free, grain-free alternative.
And this one pan simple skillet dinner, recipe from Cooking Light was a real win. Spaghetti squash quickly sautéed in EVOO with tomatoes, chickpeas, red onion, spinach, fresh thyme & garlic, and topped with feta and olives (my add). It took no time to make, was loaded with nutrients and so yummy!
Scroll down to see the recipe.