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Mediterranean Spaghetti Squash
Print Recipe
Spinach, sun dried tomatoes & feta cheese add delicious Mediterranean flavor to this vegetarian & gluten free spaghetti squash recipe.
Course
Main Course, Side Dish
Cuisine
Mediterranean
Prep Time
20
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings
4
people
Calories
293
Author
Whitney Bond
Ingredients
3
lb
spaghetti squash
2
tbsp
olive oil
divided
1
tsp
sea salt
divided
1
tsp
black pepper
divided
½
cup
red onion
diced
4
cloves
garlic
minced
3
cups
baby spinach
1
tsp
oregano
½
cup
sun dried tomatoes
¼
cup
sun dried tomato pesto
1
tsp
lemon juice
½
tsp
lemon zest
4
oz
feta cheese crumbles
¼
cup
green onions
diced
Instructions
Preheat the oven to 400° F.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
Once the spaghetti squash comes out of the oven, set aside to cool slightly.
Add the remaining tablespoon of olive oil to a large skillet over medium heat.
Add the red onion, sauté 3-4 minutes.
Add the garlic and spinach.
Sprinkle the remaining ½ tsp salt and ½ tsp black pepper and oregano over the spinach.
Sauté 2-3 minutes, add the sun dried tomatoes, sauté 1-2 minutes, then set aside.
Pull the spaghetti squash “noodles” out of the shell and place in a large bowl.
Mix the pesto, lemon juice and lemon zest into the spaghetti squash, then toss in the sautéed spinach and sun dried tomatoes.
Place in a bowl and top with the feta cheese and green onions.
Nutrition
Serving:
2
g
|
Calories:
293
kcal
|
Carbohydrates:
32
g
|
Protein:
9
g
|
Fat:
16
g
|
Saturated Fat:
5
g
|
Cholesterol:
26
mg
|
Sodium:
1135
mg
|
Potassium:
933
mg
|
Fiber:
7
g
|
Sugar:
15
g
|
Vitamin A:
2800
mg
|
Vitamin C:
21.8
mg
|
Calcium:
266
mg
|
Iron:
3.3
mg