Spaghetti Squash with Vegetables and Feta
Recipe type: Main
Serves: 5
 
Ingredients
  • 1 Spaghetti Squash, Large
  • 1 tbsp. Extra Virgin Olive oil
  • 1 Yellow Onion, Medium
  • 1 Garlic Clove
  • 12 Cherry Tomatoes, cut in half or quartered
  • 12 Baby Bella Mushrooms (or 1 fresh package of any type), sliced
  • ½ Large Head of Broccoli, chopped
  • 4 tbsp. Sliced Black Olives
  • ¾ c. Fresh Crumbled Feta Cheese
  • 2 tbsp. Fresh Rosemary, finely chopped
  • Pepper to taste
  • Brewers Yeast To Taste (optional)
Instructions
  1. Preheat oven to 350°, and lightly grease a baking sheet.
  2. Cut the spaghetti squash in half, length wise. Remove the seeds.
  3. Lightly spray the inside and outside of the spaghetti squash with cooking spray (or coat with olive oil).
  4. Place the spaghetti squash with the cut sides down on the prepared baking sheet, and bake for 30 minutes, or until easily pierced with a sharp knife.
  5. Remove the squash from the oven and set aside until cool enough to be easily handled.
  6. While the squash is cooling, heat the oil in a large pan over medium heat. Add the onion and garlic, and cook (stirring frequently) until fragrant and onions are transparent. Next, stir in the cherry tomato halves and the Rosemary and cook until tomatoes are warmed through.
  7. In another pan, add a small amount of water and the chopped broccoli, and cook (covered) over low heat for about 5-8 minutes (depending on how soft you like your broccoli), Remove and set the broccoli aside.
  8. Using the same pan, spray with cooking spray and add the sliced mushrooms. Over medium heat, stir often, until the mushrooms are cooked.
  9. The spaghetti squash should be cool enough to handle at this point. Using a fork, scrape the stringy insides out, leaving you with "spaghetti". In large container/bowl, toss the "spaghetti" with the vegetables, feta cheese, and olives. Add pepper to taste. I like to add a little bit of Brewers yeast on my serving for an extra cheesy type taste.
  10. Serve immediately. Enjoy!
Notes
If you plan on eating this over a few days, do not mix in the Feta cheese just yet. Instead, add it onto your individual servings when ready to eat. I have found that the Feta tastes better solid, so waiting to add it until after you reheat each portion (rather than mixing it in and then reheating it) will prevent the cheese from melting and you'll get a better taste!
Nutrition Information
Serving size: 1 Calories: 194.1 Fat: 5.2 g Saturated fat: 2.7 g Carbohydrates: 32.1 g Sugar: 3.7 g Sodium: 329.8 mg Fiber: 11.9 g Protein: 8.6 g
Recipe by LeanMeanKitchen at https://leanmeankitchen.com/spaghetti-squash-with-vegetables-and-feta/