Ingredients
6
6 servings
- •1 spaghetti squash
- •2 tablespoons extra-virgin olive oil
- •1 onion, chopped
- •1 large clove garlic, minced
- •1 large zucchini, cut into bite-size pieces
- •1 green bell pepper, chopped
- •1 tablespoon dried Italian herb seasoning
- •fresh ground black pepper, to taste
- •1.5 cups chopped tomato
- •0.75 cup crumbled feta cheese
Instructions
- Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
- Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
- Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.
Nutritional Facts
Per 6 servings
- Calories: 158
- Carbohydrate: 16g
- Fat: 10g
- Fiber: 2g
- Protein: 5g
- Sugar: 4g
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