Mediterranean Spaghetti Squash with Chickpeas and Feta

This Mediterranean-inspired spaghetti squash dish showcases the delicate flavors of roasted squash paired with hearty chickpeas and tangy feta cheese. It's a delightful balance of textures and tastes, featuring fresh herbs and a hint of lemon. Perfect for a light yet satisfying meal, this recipe is vegetarian, gluten-free, and packed with nutrients.

Ingredients:

• 1 medium spaghetti squash
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, until tender.
4. While the squash is roasting, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the chickpeas and cherry tomatoes to the skillet, stirring in the dried oregano, salt, and pepper. Cook for about 5-7 minutes until the tomatoes are softened.
6. Once the squash is done, use a fork to scrape the flesh into strands. Combine the spaghetti squash strands with the chickpea mixture.
7. Drizzle with lemon juice and toss in the fresh parsley and crumbled feta cheese.
8. Serve warm, garnished with extra parsley if desired.