Very veggie Spaghetti Squash is a healthy meal packed with vegetables and accented with pops of salty cheese and kalamata olives. Fresh and filling
Source: Iowa Girl eats
Preheat oven to 400 degrees, then line a baking sheet with foil, spray with nonstick spray, and then set aside. Pearce squash with a sharp knife four or five times across the center then microwave for 2 minutes. Slice in half lengthwise then scoop out the seeds and place cut side up on prepared baking sheet. Mist or brush with extra olive oil, then season generously with garlic salt, pepper, and Italian Seasoning. Roast for 30 to 40 minutes, rotating baking sheet halfway through, until a knife inserted in the thickest part of the squash goes in easily. Let cool for 10 minutes or so then use a fork to shred the meat onto a plate and set aside.
Heat olive oil in a large skillet over medium heat then add onion, season with salt and pepper, and then saute until tender, 5 to 7 minutes. Add garlic then saute for 1 more minute. Add tomatoes then saute until just barely starting to break down, 1 to 2 minutes. Add baby spinach, season with salt and pepper, then saute until just starting to wilt, about 1 minute. Add shredded spaghetti squash, feta cheese, kalamata olives, and basil to skillet then toss to combine and serve.
Using this recipe I shredded 1/2 of the squash and layered it in the bottom of a bowl, topping with the first mixture.
I might try foregoing the filling ingredients and cook up a veggie stir fry i.e. broccoli, snow peas, ectera.
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Serving Size: 1 Serving (121g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 169 | ||
Calories from Fat: 119 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.3g | 18 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 33.4mg | 10 % | |
Sodium 590.4mg | 20 % | |
Potassium 255.5mg | 7 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 5.2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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