Spaghetti Squash 1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Spaghetti Squash, 6 cup *Canola Oil, 2 tbsp Onions, raw, 1 cup, chopped Garlic, 1 clove Red Ripe Tomatoes, 1.5 cup, chopped or sliced Feta Cheese, .75 cup, crumbled Shoney's Olives, Black, Sliced - 1 Tablespoons, 3 serving Basil, 2 tbsp
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash 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. 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.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user AHRYCHUK.
Place spaghetti squash 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. 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.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Number of Servings: 6
Recipe submitted by SparkPeople user AHRYCHUK.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 10.5 g
- Cholesterol: 16.7 mg
- Sodium: 307.7 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.2 g
- Protein: 4.4 g
Member Reviews