Spinach and Sun-Dried Tomato "Spaghetti"

Over the weekend, during a short visit home to spend time with my parents, my mom gave me a copy of the Vegetarian Times that she had laying around. Inside, I found several great recipes, including the following recipe for Spinach and Sun-Dried Tomato "Spaghetti" that is made with spaghetti squash. I made this meal on Saturday night. It was definitely one of the best meals I've made recently, and I wouldn't change a thing to the recipe. It was the perfect mix of flavors and colors, and a very healthy meal, too.

Spinach and Sun-Dried Tomato "Spaghetti"

Vegetarian Times, October 2008
Submitted by Amy Schwartz, Macon, GA

Ingredients
1 large spaghetti squash
2 Tbs. olive oil
1 small onion, chopped
5 oz. spinach
1 clove garlic, minced (1 tsp.)
1 cup chickpeas
4 oz. oil-packed sun-dried tomatoes, drained and julienned
½ cup fresh basil, chopped
1 ½ tsp. garlic salt
4 Tbs. low-fat feta cheese

Directions
1. Pierce spaghetti squash rind several times with a fork. Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.
2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.