Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-Spaghetti Squash, halved lengthwise and seeded2-Tablespoon vegetable oil or pam spray1-Onion, chopped2-clove garlic, minced1 1/2-Cups chopped tomatoes with out seeds3/4-Cup crumbled feta cheese1/2-Cup sliced black olives1- Tablespoon Italian seasoning
1-Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2-Place spaghetti squash cut sides down on 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 handle.
3-Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4-Use a large spoon to scoop the stringy pulp from the squash, and place in medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and Italian seasoning. Serve warm.
Serving Size: make 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COCO293.
2-Place spaghetti squash cut sides down on 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 handle.
3-Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4-Use a large spoon to scoop the stringy pulp from the squash, and place in medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and Italian seasoning. Serve warm.
Serving Size: make 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user COCO293.
Nutritional Info Amount Per Serving
- Calories: 41.9
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 27.9 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.0 g
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