Veggie Spaghetti with Zucchini & Feta

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Veggie Spaghetti with Zucchini & Feta calories by ingredient


no pasta is in this dish so you save all those simple carbs. no pasta is in this dish so you save all those simple carbs.
Number of Servings: 2


    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 Cup
    Red Peppers diced .5 cup
    Italian Spice to taste
    Pepper 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.