Wonderful Spaghetti Squash with Fetta, Chickpeas, and Wilted Spinach

Spaghetti squash is a paleo friendly, low carb, gluten free noodle alternative which is mild in flavour. This variety of squash has been popular in North America for many years, but is still relatively unknown in Australian kitchens. We think you'll love it. Our spaghetti squash is sourced from WA grower Alexis, who with her husband Kim, also runs the Diamond Tree Farm Stay (a great place for a cheeky getaway). Show your friends the wonders of spaghetti squash on Instagram or Facebook #youplateit

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Wonderful-Spaghetti-Squash-with-Fetta Ingredients


  • 0.5 Spaghetti Squash
  • 0.25 Cups Kalamata Olives (pitted)
  • 1 400 Gram Pack Chickpeas
  • 2 Cups Baby Spinach
  • 2 Garlic Clove
  • 1 400 Gram Pack Diced Tomatoes
  • 0.3 Cups Fetta Cheese
  • About 0 Calories Per Serving
  • Makes 2 Servings


Prepare Ingredients:


Prepare Ingredients:

Preheat oven to 230°C. Scoop out seeds and pulp then discard. Drizzle over 1 tablespoon olive oil and season with salt and pepper. Place on a foil-lined baking tray, cut side up, and roast until tender, about 25-30 minutes. Meanwhile, roughly chop Kalamata olives. Drain chickpeas. Wash spinach. Peel and mince garlic.

Make Sauce:


Make Sauce:

Heat 1 tablespoon olive oil in a large pan (or pot) over medium-high heat. When oil is shimmering, add minced garlic and cook until fragrant, 1-2 minutes. Add tomatoes and bring to a boil over high heat. Then reduce heat to medium-low and simmer for 10 minutes.

Finish Sauce:


Finish Sauce:

Add chopped Kalamata olives, chickpeas, and spinach to sauce in pan and stir to combine. Simmer 5 minutes more. Taste and add salt and pepper as needed.

Finish Spaghetti Squash:


Finish Spaghetti Squash:

Remove spaghetti squash from oven and set aside until cool enough to handle, about 5 minutes. Use a fork to scrape across squash to form noodles.

Sauté Spaghetti Squash:


Sauté Spaghetti Squash:

Add spaghetti squash to the sauce. Crumble fetta, add all but 2 teaspoons of fetta to the sauce. Stir to combine, then remove pan from heat.



You Plate It:

Divide spaghetti squash and sauce evenly between bowls. Sprinkle over remaining fetta. Enjoy!


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