Greek Spagetti Squash Saute

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 237.1
  • Total Fat: 12.6 g
  • Cholesterol: 7.5 mg
  • Sodium: 529.2 mg
  • Total Carbs: 26.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 8.0 g

View full nutritional breakdown of Greek Spagetti Squash Saute calories by ingredient
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The baked spagetti squash strands are tossed with feta, sauteed vegetables, olives, and fresh basil The baked spagetti squash strands are tossed with feta, sauteed vegetables, olives, and fresh basil
Number of Servings: 4


    1 Spaghetti Squash, approx 6 cups
    2 tbls Olive Oil
    1 Onion, chopped
    3 cloves Garlic, minced
    1 medium Red bell pepper, chopped
    1-1/2 cups Tomatoes. chopped
    3/4 cup Athena Reduced Fat Feta Cheese
    1 oz Kalamata, Green Olives, pitted (approx 10 olives) and chopped
    2 tbls fresh Basil, chopped


If spagetti squash strands are still a bit crunchy after scooping from shell, cover the bowl with foil, and continue to bake in oven for another 15-30 minutes.


Preheat oven to 350 degrees F
Pierce holes in squash with tip of sharp knife
Place in oven and bake for 1 hour.
Cut in half and carefully scoop out and dispose of center portion containing the seeds.
Use large spoon to scoop stringy pulp of the squash into a medium serving bowl and keep warm.
Heat oil in skillet over medium heat.
Saute onion until tender.
Add garlic and red pepper and saute 2-3 minutes.
Stir in tomatoes and cook only till tomatoes are warm.
Add to squash in serving bowl and toss with feta cheese, olives, and basil.
Serve warm.

Serving Size: 4 - two-cup servings

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