Roasted Spaghetti Squash with Sauteed Vegetables, Feta and Basil
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.
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 |
|
| ⅔ | 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.
Nutrition Facts
Serving Size 73g (2.6 oz)
