Roasted Spaghetti Squash with Tomatoes, Feta, and Basil

1. 1

   Assemble all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. 2

   Set the spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife slides in with only slight resistance, about 30 minutes. Remove the squash from the oven and let it cool until it can be handled comfortably.

3. 3

   Meanwhile, heat oil in a skillet over medium heat. Cook and stir the onion in the oil until tender. Add the garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in the tomatoes and cook until they are warmed through.

4. 4

   Use a large spoon to scoop the stringy pulp from the squash and transfer it to a medium bowl.

5. 5

   Toss with the cooked onion-tomato mixture, feta cheese, olives, and basil.

6. 6

   Serve warm.

• Calories 169.6 kcal Moderate
• Protein 5.86 g Moderate
• Carbs 13.33 g Moderate
• Total Fat 11.09 g Moderate
• Saturated Fat 3.97 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 18.91 mg Moderate
• Sodium 489.04 mg High
• Fiber 1.71 g Low Source
• Sugar 4.13 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 150.79 mg Moderate
• Iron 0.33 mg Low Source
• Potassium 233.66 mg Low Source
• Vitamin A 2.59 mcg_rae Low Source
• Vitamin C 12.12 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅