Spaghetti Squash
Spaghetti squash recipe halved lengthwise, seeded, tossed with cooked veggies, feta, olives, basil
Spaghetti squash recipe halved lengthwise, seeded, tossed with cooked veggies, feta, olives, basil
- Carbohydrate 9.87668563640189 g
- Cholesterol 16.6875 mg
- Fat 7.96337666774788 g
- Fiber 0.752900001108428 g
- Protein 3.30062374996851 g
- Saturated Fat 3.12904260422399 g
- Serving Size 1 1 Serving (92g)
- Sodium 378.618166635704 mg
- Sugar 9.12378563529347 g
- Trans Fat 0.307160645834501 g
- Calories 120 calories
Step-by-step
- Preheat oven to 350°F (175°C).
- Lightly grease a baking sheet.
- Place spaghetti squash cut side down on prepared sheet, and bake 30 minutes.
- Remove squash from oven, set aside to cool slightly.
- Heat oil in a skillet, cook onion until tender.
- Add garlic, cook 2-3 minutes.
- Stir in tomatoes, cook until warmed through.
- Scoop stringy pulp from squash, place in a bowl.
- Toss with veggies, feta, olives, basil.
- Serve warm.
