Spaghetti Squash with Feta, Olives, and Basil

San Angelo, Tx - Spaghetti Squash with Feta, Olives, and Basil
1 spaghetti squash, halved lengthwise and seeded
2 tbsp avocado oil
1 chopped onion
1 clove garlic, minced
1 ½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tbsp sliced black olives
2 tbsp basil, chiffonade


To Prepare:
Preheat oven to 350˚ F (175˚ C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, bake 30
minutes in preheated oven, or until a sharp knife can be inserted with only a little
resistance. Remove squash from oven, 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 large spoon to scoop the stringy pulp from the squash and place in medium bowl.
Toss with vegetables, feta cheese, olives, basil. Serve warm.
*Tip – Split squash in half, remove seeds and place on microwaveable tray and cook
in microwave about 7 minutes. Let cool to handle. Scoop and follow the rest of the
directions as written.
**1 cup equals 30 calories for the squash.


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