Spinach and Sun-Dried Tomato "Spaghetti"

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
1/2 cup fresh basil, chopped
1 1/2 tsp. garlic salt
4 tbs. low-fat feta cheese


1. Pierce spaghetti squash rind several times with fork. microwave on high 5 minuets per pound of squash, until squash is soft. cut in half lengthwise, and remove seeds. rake insides of squash into bowl with fork. (should come out looking like spaghetti)
2. cook olive oil and onion in large skillet over high heat, until fragrant. stir in spinach and garlic, then cover. cook 5 mins, 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 plates and top each with 1 tbs. feta cheese.