Ingredients
6
6 servings
- •1 spaghetti squash, halved lengthwise and seeded
- •2 tablespoons vegetable oil
- •1 onion, chopped
- •1 clove garlic, minced
- •1.5 cups chopped tomatoes
- •0.75 cup crumbled feta cheese
- •3 tablespoons sliced black olives
- •2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
- Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
- Serve warm.
Nutritional Facts
Per 6 servings
- Calories: 147
- Carbohydrate: 13g
- Fat: 10g
- Fiber: 1g
- Protein: 4g
- Sugar: 3g
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