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A light and delicious meal that will keep you satisfied.
1 spaghetti squash, cut in ½ lengthwise
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, chopped
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Serving Size: 1 cup
Nutrition Facts: Calories: 147 | Carbohydrates: 12.8g | Sodium: 269g | Fat: 9.8g | Protein 4.1g
1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.
2. Place spaghetti squash with cut sides down on the sheet, removing seeds, bake for 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic and cook for 2-3 minutes. Stir in tomatoes and cook until warm.
4. Use a large spoon or fork to remove the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives and basil. Serve warm.