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Roasted Spaghetti Squash with Sauteed Vegetables, Feta and Basil

 
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This is a quick, easy and economical recipe, and it was very tasty too. Feta cheese and black olives gave the dish the Mediterranean flavor. Using spaghetti squash lowered the carb and calorie intakes. Definitely will make it again.

Yield

6

servings

Prep

12

min

Cook

32

min

Ready

46

min

 

Ingredients

1 spaghetti squash
halved lengthwise and seeded
*
1 ½ tablespoons olive oil
or any vegetable oil
1 onions
chopped
*
2 cloves garlic
or to taste, minced
1 ½ cups tomatoes
chopped, fresh or canned
cup feta cheese
crumbled
2 ½ tablespoons black olives
sliced
2 ½ tablespoons basil
freshly chopped
salt and black pepper
to taste
*

Directions

Preheat oven to 350℉ (180℃) F.

Lightly coat a baking sheet with cooking spray or grease with butter.

Arrange spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes, or until a fork or a small 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. Stir in onion, and cook until tender. Stir in garlic, and cook for about 2 minutes. Stir in the tomatoes until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and arrange in a large bowl.

Mix in the sauteed vegetables, feta cheese, olives, and basil; toss until well combined.

Season with salt and black pepper to taste if desired. Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 9668% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 219mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 14%
Calcium 10% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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