Spaghetti Squash
The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Servings: 6 Servings
Calories: 164kcal
Ingredients
- 1 spaghetti squash halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 1 ½ cups chopped tomatoes
- ¾ cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Instructions
- Preheat oven to 350. Lightly grease baking sheet.
- Place spaghetti squash, cut sides down, on the prepared baking sheet. Bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition
Calories: 164kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 385mg | Potassium: 331mg | Fiber: 3g | Sugar: 7g | Vitamin A: 394IU | Vitamin C: 11mg | Calcium: 156mg | Iron: 1mg