Spaghetti Squash with garbanzo beans and feta
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Cooking tools:
- Bread knife
- Chef's knife
- Cutting board
- Parchment paper
- Microwave
- Oven
- Stove
- Fork
- Spoon
- Mixing bowl
- Nonstick skillet
- Pastry brush
- Measuring spoon
Ingredients
- 3 lb. spaghetti squash
- 1 small red onion, finely chopped
- 4 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- 2 cloves chopped garlic
- 1 15-ounce can chickpeas, rinsed
- 1 c. fresh flat-leaf parsley, chopped
- 2 oz. crumbled feta
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