Thursday, February 2, 2012

Spaghetti Squash with Tomatoes, Feta and Basil

**If you are trying to heat healthier, this was really a good flavorful dish. I am finding that I really like Feta cheese. I've never really used it much in the past, but I have a few recipes that call for it now. You can pair this with some chicken, shrimp or bbq steak of some kind**

Spaghetti Squash with Tomatoes, Feta and Basil

3 cups prepared spaghetti squash
1 TB olive oil
2 cloves garlic, minced
1 cup chopped tomatoes
1/2 cup chopped zucchini
3/4 cup crumbled, reduced fat feta cheese
3 TB sliced black olives (I did not add this)
1 tsp basil

Preheat oven to 350 degrees. Lightly grease a baking sheet. Cut your spaghetti squash in half long ways, and place each side face down on sheet. Bake for about 30 minutes 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. Scoop out the seeds, then use a large spoon and scoop out all the stringy cooked squash. Place in a medium sized bowl.

In a skillet, heat oil and saute garlic until browned. Stir in tomatoes, zucchini and olives. Cook until the zucchini and tomatoes are warmed through. Toss squash with the sauteed vegetables, feta cheese and basil. Serve warm.

For Lean and Green:
This recipe has 3 servings. Each serving is 1 complete green, 1 condiment and 1 healthy fat. You will still need to have 3/4 lean such as beef, chicken or shrimp.

***I ended up cutting my chicken in cubes and added it to the spaghetti squash. Yum. Lots of flavor.

1 comment:

tegel outlet said...

Delicious recipe Thanks for sharing


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