Ww Greek-Style Spaghetti Squash (Works W/Simply Filling)

I got this from my WW leader. Although I'm not normally crazy about chickpeas or spaghetti squash, but this is really good! Definitely better than simply the sum of its parts. I used canned tomatoes with green chilis which added a bit of spice and IMO "made" this recipe. I did not use dill or mint. This is 4 WW pts per serving.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  lbs  raw spaghetti squash
• 2  teaspoons extra virgin olive oil
• 1⁄2 cup scallion, sliced (I used the white and green parts)
• 2  teaspoons  minced garlic
• 14 1⁄2 ounces  canned diced tomatoes, undrained
• 1  cup canned chick-peas, drained and rinsed
• 1  teaspoon dried oregano
• 1  teaspoon lemon zest
•  salt and pepper
• 1⁄4 cup dill or 1⁄4 cup mint, fresh, chopped
• 1⁄4 cup  fat free crumbled feta

Directions

1. Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
2. Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
3. Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
4. Remove from heat & stir in dill or mint. Top each serving with cheese.
5. 1 c squash mixture & 1 T cheese = 4 WW points.