Greek Spaghetti Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 233.2
  • Total Fat: 15.4 g
  • Cholesterol: 25.2 mg
  • Sodium: 589.1 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Greek Spaghetti Squash calories by ingredient
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Introduction

Adapted from "Spaghetti Squash I" on AllRecipes. Easy and healthy! I serve the feta on the side to make it work for vegan and non-vegans. Adapted from "Spaghetti Squash I" on AllRecipes. Easy and healthy! I serve the feta on the side to make it work for vegan and non-vegans.
Number of Servings: 6

Ingredients

    5 cups Spaghetti Squash (1 average squash)
    2 tbsp Olive oil
    1 med yellow onions, chopped
    2 clove garlic, minced
    1 1/2 cups Grape tomatoes, cut in half
    1 oz Kalamata olives, pitted (about 10 olives), chopped
    3/4 c Fresh basil, chopped
    6 Artichoke hearts marinated in oil, chopped
    6 oz Feta cheese
    1 med Red peppers, chopped

Directions

* Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

* Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 35 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. Cook and stir onion and red pepper in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed.

* Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, olives, artichokes, and basil. Add salt and pepper to taste, Serve warm.

Serve feta on the side.

Serving Size: Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user IAMATPW.

TAGS:  Vegetarian Meals |

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