Greek "Noodle" Toss

My mother found this wonderful recipe on Cooking Light. I was at the store and craving this meal but after a long day of yard work, I didn't want to cook and prepare the spaghetti squash. To my amazement I found spiral butternut "noodles" in the produce section at HEB. HEB is my favorite store for all the healthy choices they carry. SCORE for easy meal prep!! 

To add more protein to the meal, I picked up a rotisserie chicken. Cut it up and now I have chicken for other meals. Double SCORE!

Makes 2 servings. Macros per serving (not including the chicken):
172 calories, 9g fat, 14.5g carbs, 6.5g protein

Ingredients
1 TBSP extra virgin olive oil
1/4 cup diced red onion
2 tsp minced garlic
1/3 cup low sodium chickpeas, rinsed and drained
1/2 tsp chopped fresh thyme
6 cherry tomatoes cut in half
3 oz butternut squash spiral "noodles"
1 cup baby spinach, torn
dash of salt
2 TBSP reduced fat Feta cheese

Heat oil in skillet over medium heat. Add onion and garlic, cook for 4 minutes. Add chickpeas, thyme, and tomatoes, cook for 1 minute. Add butternut "noodles", spinach and salt. Toss gently to combine and cook 3-4 minutes until noodles are tender.  Divide into serving two serving bowls and top with cheese. I then added some of the diced rotisserie chicken as well.

If you would like to make the original recipe, the link is below
Cooking Light Greek Spaghetti Squash Toss