Veggie Spaghetti with Zucchini & Feta
- Number of Servings: 2
Ingredients
Spaghetti Squash, 2 cup Zucchini, 1 cup, sliced Olive Oil, 1 tbsp Feta Cheese, .5 cup, crumbled Garlic, 3 clove Red Ripe Tomatoes, 1 cup, chopped or sliced Onions chopped .5 CupRed Peppers diced .5 cupItalian Spice to tastePepper to taste
cut spaghetti squash in half and take out seeds. Piece shell and lay cut side down in baking dish and bake in over at 375 for 1 hour.
In a non-stick skillet add oil and saute onions, peppers and tomates until soft. Add italian spices, pepper and zucchini and saute until zucchini is al dente.
Using a fork, scrape the spaghetti squash out of the shell and measure 2 cups into skillet, stirring quickly. (if you need more liquid, you can always add a little water to steam up quickly)
Divy out onto plates and crumble 1/2 of cheese over each.
Extra spaghetti squash can be stored in fridge and used in things like frittatas or as a pasta replacement for other sauces.
Number of Servings: 2
Recipe submitted by SparkPeople user BEWITCHINGOPUS.
In a non-stick skillet add oil and saute onions, peppers and tomates until soft. Add italian spices, pepper and zucchini and saute until zucchini is al dente.
Using a fork, scrape the spaghetti squash out of the shell and measure 2 cups into skillet, stirring quickly. (if you need more liquid, you can always add a little water to steam up quickly)
Divy out onto plates and crumble 1/2 of cheese over each.
Extra spaghetti squash can be stored in fridge and used in things like frittatas or as a pasta replacement for other sauces.
Number of Servings: 2
Recipe submitted by SparkPeople user BEWITCHINGOPUS.
Nutritional Info Amount Per Serving
- Calories: 263.8
- Total Fat: 15.7 g
- Cholesterol: 33.4 mg
- Sodium: 459.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 5.8 g
- Protein: 8.8 g
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