This was my first time making Spaghetti Squash and I found this simple recipe on allrecipes.com. It’s a good way to get some good veggies into your meal. I just pretended the Spaghetti Squash was the starch and the veggies was our veggie serving! YUM!! OMG this was to die for!!! Not bad for my first time! I think the only thing I would do differently is add in a can of diced tomatoes with some garlic & Oregano (DelMonte). I think my hubby may have liked it better that way. I have tons of left overs for tomorrow I can’t wait! Who said eating healthy was bad, this is such a low calorie low fat meal!!
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese (I used parmesan, hubby don’t like feta but I’d like to try that when I make it for myself next time!)
- 1 Zucchini, Sliced
- 2 tbsp. basil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash 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. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, Zucchini and cook only until veggies are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, and basil. Serve warm.
Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg