Spaghetti Squash I

Spaghetti Squash I
Spaghetti Squash I
Try this Spaghetti Squash I recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 6
vegetarian white meat free tree nut free nut free contains gluten red meat free shellfish free contains pasta contains dairy pescatarian
  • 1 spaghetti squash halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 clove garlic minced
  • 1 onion, chopped
  • 3/4 cup crumbled feta cheese
  • 1 1/2 cups chopped tomatoes
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh 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

Prep15 m Cook30 m Ready In45 m Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with 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. 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 the vegetables, feta cheese, olives, and basil. Serve warm. You might also like Spaghetti Sauce An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs. Easy Butternut Squash Ravioli See how to make surprisingly simple squash ravioli. Stuffed Butternut Squash Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. Prep15 m Cook30 m Ready In45 m Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with 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. 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 the vegetables, feta cheese, olives, and basil. Serve warm. You might also like Spaghetti Sauce An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs. Easy Butternut Squash Ravioli See how to make surprisingly simple squash ravioli. Stuffed Butternut Squash Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. You might also like Spaghetti Sauce An easy homemade spaghetti sauce with tomatoes, onions, garlic, and herbs. Easy Butternut Squash Ravioli See how to make surprisingly simple squash ravioli. Stuffed Butternut Squash Baked squash are stuffed with Brussels sprouts, carrots, beans, and rice. You might also like