- 4
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded 1 lb. & 8 oz. or 684g, Cal.185, Fib.8.8 Sod.123.5
- 1 tablespoons coconut oil Cal.130 Fat 14
- 1 onion, chopped, 237g, Cal 100, Fib. 3.3 Sod. 7
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes 278g, Cal. 50 Fat 0.6 Fib.3.3 Sod. 14
- 3/4 cup crumbled feta cheese, Organic Valley, 104g. Cal.260, Fat 14.8 Sod.1597, 26g per serving. Cal.65, Fat 3.7, Sod. 399
- 3 tablespoons sliced black olives, used Mediterranean Organic, 25g. Cal.66, Fat 6, Sod.366
- 2 tablespoons chopped fresh basil
Preparation
Step 1
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash 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. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Per serving, Cal.149 Fat 6, Fib. 3.85, Sod. 227
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.