Greek Spaghetti Squash (with a microwave trick)

Up until this recipe I have avoided spaghetti squash for a couple of reasons. It takes a long time to bake, and some I have had in the past was quite tasteless. But I was getting on a kick of making nothing but salads and grain bowls so I wanted to try something new. This recipe from Cooking Light kept popping up on Pinterest and Facebook so I decided to give it a whirl with a few twists to make it easier. I found in a separate article ways to microwave spaghetti squash and after a few tries, found a good way to do it, and loved it. And now I am trying even more new ways to work with Spaghetti squash now that I know I can make it in the microwave! 

Microwave Greek Spaghetti Squash 

•  2 medium-ish spaghetti squash
• 1/4 cup of water
• 1 tablespoon olive oil
• 1/2 of a red onion, thinly sliced 
• 4 cups baby spinach
• 15 oz can of chickpeas, drained and rinsed
• 4 cloves garlic minced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced fresh rosemary
• 1 pint of cherry tomatoes, halved
• salt and pepper
• 1/4 cup of feta, crumbled
• 1/4 teaspoon of red pepper flakes

1. Half the spaghetti squash length wise. You'll need a good sharp knife to cut this. Cut off the top and bottom to stabilize. If you don't have a good one, using the knife to poke little slits along where you want to cut it and microwave whole for one minute. It'll make it easier to cut. Scoop out seeds in the middle. 
2. The best microwave method I have found: place two halves of squash cut side down in a microwaveable flat casserole dish. Fill with about 1/4 cup of water. Microwave about 12 minutes. Test with a fork to see if it pulls away into strings easily. If not give it another 2 minutes and try again. 
3. You have to do this twice to cook enough spaghetti squash unless you have a huge microwave and big microwave dish! 
4. When cooked let cool, and then use a fork to scrape out the spaghetti like strands.
5. While the squash is cooking heat oil in a large skillet to medium-high. 
6. Add onion and garlic and sauté 4 minutes until soft.  
7. Add chickpeas, thyme, rosemary and tomatoes; cook 1 minute.
8.  Add spaghetti squash, and salt and pepper. Toss, not stir, gently to combine. If you like a little kick I also will sprinkle in a few red pepper flakes here. 
9. Toss in the spinach at the last minute to warm but not wilt!. 
10. Serve in 4 bowls with feta on top!

**Makes 4 Servings