Mediterranean Spaghetti Squash
Spinach, sun dried tomatoes & feta cheese add delicious Mediterranean flavor to this vegetarian & gluten free spaghetti squash recipe.
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 Facts
Serving 2servingCalories 293kcal (15%)Carbohydrates 32g (11%)Protein 9g (18%)Fat 16g (25%)Saturated Fat 5g (25%)Cholesterol 26mg (9%)Sodium 1135mg (47%)Potassium 933mg (27%)Fiber 7g (28%)Sugar 15g (17%)Vitamin A 2800mg (56%)Vitamin C 21.8mg (26%)Calcium 266mg (27%)Iron 3.3mg (18%)
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