Ingredients
- 1 Spaghetti Squash Halved lengthwise and seeded
- 2 Tablespoons Vegetable Oil
- 1 Onion Chopped
- 1 clove Garlic Minced
- 1½ cups Tomatoes Chopped
- ¾ cup Feta Cheese Crumbled
- 3 Tablespoons Black Olives Sliced
- 2 Tablespoons Basil Optional; fresh or dried, chopped
Equipment
- Baking Sheet
- Oven
- Stovetop
- Skillet
- Medium Bowl
Instructions
- Preheat oven to 350°F. Lightly grease a baking sheet.
- Place spaghetti squash with 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. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Nutrition
Nutrition Facts
Spaghetti Squash and Vegetables
Amount per Serving
Calories
160
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
7
g
44
%
Cholesterol
17
mg
6
%
Sodium
302
mg
13
%
Potassium
306
mg
9
%
Carbohydrates
15
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
634
IU
13
%
Vitamin C
10
mg
12
%
Calcium
142
mg
14
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Olives, Feta Cheese, Garlic, Garlic Cloves, Gluten Free, Oil, Onion, Onions, Spaghetti Squash, Squash, Tomato, Tomatoes, Vegan, Vegetarian