I can't believe my kids ate that.....

and enjoyed it so much they finished it and wanted more???!!!!

Obviously, I'm shocked. I mean my kids aren't picky eaters - they eat whatever we put on the table, including vegetables, but I did not know how this would go over. Since I'm doing weight watchers for nursing mothers online, I'm looking at recipes that use tons of vegetables and substitutes for starchy carbs, like wheat berries and whole wheat rice pastas and lentils (all awesome, by the way).

My mother in law actually introduced me to spaghetti squash, which is delicious just with marinara and parmesan, by the way. But this cool weight watchers recipe gave it a Greek twist by adding chick peas, scallions and feta. It was AWESOME!!!!!! You'd never guess you were basically having a bowl full of (very flavorful)vegetables!



Ingredients
2 pound(s) raw spaghetti squash
2 tsp olive oil
1/2 cup(s) scallion(s), sliced
2 tsp minced garlic
14 1/2 oz canned diced tomatoes, undrained
1 cup(s) canned chickpeas, drained and rinsed
1 tsp dried oregano
1 tsp lemon zest, freshly grated
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup(s) dill, or mint, fresh, chopped
1/4 cup(s) pot cheese, or fat-free crumbled feta
Instructions
Pierce squash with a fork in several places; place on a microwave-safe plate. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. Cut squash in half lengthwise and scrape out seeds. (Or to bake squash, preheat oven to 350ºF. Halve squash lengthwise and scoop out seeds. Place squash, cut side down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes, chickpeas, oregano, lemon zest, salt and pepper; increase heat to high and bring to a slow boil.

Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well coated; remove from heat and stir in dill or mint. Top each serving with cheese. Yields about 1 cup of squash mixture and 1 tablespoon of cheese per serving.