Up until recently I’ve been known for going on spurts of healthy eating binges and creating healthy dishes in the kitchen, then fizzing out. Thanks to #SexyShred (a post on that to come!) I’ve actually dedicated myself to a real lifestyle change. The majority of what I eat is clean, and I check labels of 100% of the foods I purchase and consume. So you will notice that my older recipes on this website aren’t clean. I’m not saying that all of my recipes moving forward will be, but I’ll do my best.
This recipe was borne out of my curiosity about Spaghetti Squash. I think most people love pasta and we love carbs. But let’s face it: they aren’t always best for our waistlines or our overall health. I won’t pretend to be a nutritionist, but outside of whole grain pastas and breads, I just cannot deal with them anymore. So when I heard the you can be creative with Spaghetti Squash, I jumped on board!
Here is a recipe for a tasty dish using spaghetti squash, and once you get comfortable, you can use it as a substitute in any spaghetti dish!
Spaghetti Squash & Feta:
Prep Time: 20 mins Cook Time: 30 mins for the squash 10 mins for the veggies.
- 1 large Spaghetti Squash
- 2 organic tomatoes
- 1/2 Zuchinni
- 2 cloves of garlic
- 1 handful of crumbled Feta cheese (or to taste!)
- 1-2 tablespoons of chopped fresh basil
- Sea Salt & Pepper to taste
- 1 tablespoon EVOO (Extra Virgin Olive Oil)
- 1 deep baking dish for the squash
What to do:
Preheat oven to 350 degrees.
I like to get organized before I cook. In this instance, start your squash first, then chop while it cooks.
- Slice the squash in half lengthwise and using a spoon, scoop the seeds out. Once done place the squash flesh side down into the baking dish. Add about a 1/2 inch of water, and poke holes with a fork into the skin of the squash. Don’t go overboard.
- Bake for 30 mins until the squash is soft. You’ll be able to insert a fork easily into the skin.
- While the squash is baking, chop your zucchini into sliced quarters and your tomatoes as well. Your choice on the size!
- Carefully mince your garlic. You want it to be small so that you don’t bite into a big chunk of garlic.
- Carefully chop the basil thoroughly.
- Now heat a skillet on medium high with the EVOO. When it’s hot add the zucchini first to allow it to cook longer. About two minutes in add the garlic, basil, salt and pepper. About 5 mins in, add the tomatoes and stir it all together. Saute for about 5 additional minutes. (10 minutes total)
- Take your mixed veggies off of heat and when your squash is done, remove from the oven.
- Here comes the fun part: The squash will be hot. Use tongs or an oven mitt! Take the squash out and turn over so that the pulp is facing you. Using a fork, gently pull away the pulp of the squash. It will be stringy and look like pasta!
- Put into a bowl, add the sauteed veggies and your feta cheese (Save some to put on top)!
You’re done! It may seem labor intensive but it’s not. I tried to write the instructions as detailed as possible for beginners, and for those more advanced, have at it and have fun!
I paired mine with roasted pork chops. Recipe for those to come later!
Nutritional Facts (using MyFitnessPal):
- Calories: 185
- Fat: 7 grms
- Carbs: 25 grms
- Protein: 6 grms