Roasted Spaghetti Squash Bowls

Recipe

Dec 18

Ingredients (2 servings)

1 whole spaghetti squash

1 cup grape tomatoes (about 16 pieces)

1/2 cup feta cheese

2 tbsp olive oil

½ tbsp minced garlic

½ tsp salt

1 handful parsley

1 tbsp Italian seasoning

Pepper to taste

Preheat the oven to 400°F (205°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Keep these seeds for later and roast them for a salad topping or a quick snack.
Place the squash halves, cut side up on a lined baking sheet.
Into a separate bowl add the tomatoes, feta, garlic, olive oil, Italian seasoning and salt.
Lightly toss the ingredients and place them inside each cavity, so they’re evenly distributed.
Roast the stuffed squash bowls for 45 minutes.
The squash should pull apart using a fork and the tomatoes will soften and blister.
Remove from the oven and let cool for a few minutes.
Then use a fork to scoop the filling into a bowl and scrape the flesh out of the squash. The spaghetti strands should form easily and come off.
Top with chopped parsley and pepper and adjust salt to taste.

Energy: ~460 kcal

Protein: ~13 g

Carbohydrate: 23 g

Fat: 35 g

Fiber: 7g