Spaghetti Squash
The flesh of spaghetti squash comes out in long strands, resembling noodles. In this recipe, the noodles are tossed with a mixture of colorful vegetables and feta cheese for a surprisingly satisfying dish.
The flesh of spaghetti squash comes out in long strands, resembling noodles. In this recipe, the noodles are tossed with a mixture of colorful vegetables and feta cheese for a surprisingly satisfying dish.
- Carbohydrate 20.1956189697352 g
- Cholesterol 16.6875 mg
- Fat 8.81457666774788 g
- Fiber 0.752900001108428 g
- Protein 4.25635708330184 g
- Saturated Fat 3.30376260422399 g
- Serving Size 1 1 serving (241g)
- Sodium 404.004833302371 mg
- Sugar 19.4427189686268 g
- Trans Fat 0.564013979167835 g
- Calories 166 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with cut sides down on the prepared baking sheet, and 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.
I was so excited to try this recipe for Spaghetti Squash. I've always loved spaghetti squash, but I've never had it with vegetables and feta cheese before. The combination was delicious!
The squash was cooked perfectly and the vegetables were tender and flavorful. The feta cheese added a nice salty touch to the dish. I would definitely recommend this recipe to anyone looking for a healthy and delicious meal.
