Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spaghetti Squash calories by ingredient
Introduction
The strand of baked spaghetti squash are tossed with feta cheese, sauteed vegetables, olives, and Italian seasoning. The strand of baked spaghetti squash are tossed with feta cheese, sauteed vegetables, olives, and Italian seasoning.Number of Servings: 8
Ingredients
-
1-Spaghetti Squash, halved lengthwise and seeded
2-Tablespoon vegetable oil or pam spray
1-Onion, chopped
2-clove garlic, minced
1 1/2-Cups chopped tomatoes with out seeds
3/4-Cup crumbled feta cheese
1/2-Cup sliced black olives
1- Tablespoon Italian seasoning
Directions
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.