Greek Spaghetti Squash Sauté

Pairing Suggestion: Pinot Noir or Oaky Chardonnay

• 2 TBSP olive oil
• ½ cup vegetable broth
• ½ red onion thinly sliced
• 1 large spaghetti squash roasted
• 4 garlic cloves minced
• 2 cups baby spinach
• 1 can (15oz) of garbanzo beans drained

• ½ cup crumbled feta cheese

• 1 TBSP chopped fresh thyme

• 1 TBSP kosher salt
• 1 cup grape tomatoes
• 1 tsp black pepper

Heat oil in large skillet.  Add onion and garlic and sauté for 3-4 mins.  Add beans, thyme and tomatoes and cook until tomatoes begin to blister.  Deglaze with broth and reduce by half.  Add spinach and cook just until wilted.  Stir in squash and finish with feta, salt, and pepper. (Serves 4)