Spaghetti Squash with Tomatoes, Feta and Basil

I have so much spaghetti squash leftover! What to do, what to do? A mixture of spaghetti squash, zucchini, and tomatoes go well together. Add feta cheese and fresh basil and those veggies are even more amazing! If you do not have feta, you could always use Parmesan cheese. This makes a wonderful side dish! Enjoy!

Spaghetti Squash with Tomatoes, Feta and Basil

4 tsp olive oil (4 Healthy Fats)
1/4 cup onion, chopped (4 Condiments)
2 cloves garlic, minced (2 Condiments)
1 cup chopped cherry tomatoes (2 Greens)
1 cup chopped zucchini (2 Greens)
4 cups prepared spaghetti squash (8 Greens)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/4 cup fresh chopped basil (1/2 Condiment)
1/2 cup reduced fat feta cheese (4 Condiments) 

Preheat oven to 400 degrees F (175 degrees C).
Place spaghetti squash cut sides down on baking sheet, and bake 45 to 50 minutes in 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. Use a large spoon to scoop the stringy pulp from the squash and set aside 3 cups. Save the rest for later. Go here for a tutorial making the squash using a microwave.

Meanwhile, heat oil in a skillet over medium heat. Saute garlic and onion in oil for 2 to 3 minutes. Stir in the tomatoes and zucchini. Cook only until heated thoroughly.

Toss squash with the sauteed vegetables and basil. Divide into four portions. Top each portion with 2 tbsp feta cheese. Serve warm.

4 Servings with
3 Greens, 3 Condiments, and 1 Healthy Fat per Serving
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