SPAGHETTI SQUASH???

Spinach and Sun-Dried Tomato Spaghetti Squash
2 servings

Ingredients
4 cups spaghetti squash
½ Tbs. olive oil
1 medium onion, chopped
2.5 oz. spinach
1 clove garlic, minced
½ 5 cup chickpeas
6 sun-dried tomatoes
2 tbsp basil
2 Tbs. Tomato & Basil Feta

Directions
1. Pierce spaghetti squash rind several times with fork. Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.
2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.

Nutritional Info
Calories - 309
Total Fat - 9.4 g
Cholesterol - 12.5 mg
Sodium - 411.4 mg
Potassium - 665.4 mg
Total Carbohydrate - 47.6 g
Dietary Fiber - 13.2 g
Sugars - 14.4 g
Protein - 13.3 g

I'll usually add cut up chicken breast and throw in there with the sauce and spaghetti squash.

Hi there! This sounds great! Do you know the serving size? is it one cup?
THanks!