Recipe Details
Ingredients
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1spaghetti squash, halved lengthwise and seeded
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2tablespoonsvegetable oil
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1onion, chopped
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1clovegarlic, minced
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1 ½cupschopped tomatoes
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¾cupcrumbled feta cheese
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3tablespoonssliced black olives
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2tablespoonschopped fresh basil
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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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.
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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.
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Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
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Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
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Serve warm.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories147 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 4g |
18% |
Cholesterol 17mg |
6% |
Sodium 269mg |
12% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 1g |
4% |
Total Sugars 3g |
|
Protein 4g |
8% |
Vitamin C 10mg |
11% |
Calcium 134mg |
10% |
Iron 1mg |
4% |
Potassium 276mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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