Spaghetti Squash Recipe
Spaghetti squash has a quarter of the calories that come with an equal amount of pasta, and it provides a range of vitamins and minerals, including B-complex vitamins, dietary fiber, and manganese. This spaghetti squash recipe is not only child-friendly, it makes for a delicious left-over dish when reheated.
- 1 spaghetti squash (about 2-4 pounds), halved and seeded
- 3 tablespoons extra-virgin olive oil
- 2-3 garlic gloves, finely chopped
- 1 small brick of feta cheese (or cheese of choice), cut in half
- 2-3 cups cherry tomatoes, halved
- 2 tablespoons balsamic vinegar (optional)
- Salt and freshly ground pepper to taste (optional)
- Fresh basil (optional)
- Preheat oven to 425 degrees.
- Safely cut the squash in half and clean out the seeds and rinse clean.
- Brush the rim and inside of your scraped out squash with 1-2 tablespoons of extra virgin olive oil.
- Place feta cheese block inside each half of squash.
- Sprinkle in 1-2 minced garlic in each half of squash.
- Equally spread cherry tomatoes inside each half of squash.
- Place cut side up on parchment-lined or aluminum foil rimmed baking sheet.
- Bake for 50-60 minutes (lower rack, to prevent burning of tomatoes).
- Be careful as the squash will be hot and mix the cheese and squash together.
- Sprinkle a tablespoon of balsamic vinegar and basil evenly on each half of squash and serve.
TIP: As part of a fat burning meal, spaghetti squash is a slow carb. Serve with your choice of a protein source (e.g., chicken, salmon, tofu) and you have a delicious and nutritious fat burning meal.
APPROXIMATE NUTRITIONAL ANALYSIS PER SERVING: Check back as we will add the estimated calories and macronutrient breakdown.