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Feta and Tomato Spaghetti Squash

After trying Alfredo Spaghetti Squash I thought of endless toppings and ways to prepare spaghetti squash boats.  It is so simple and much healthier than sitting down to a bowl of pasta.  With endless fresh tomatoes from the garden and a large container of feta cheese a light bulb went off.

Not only was this filling and probably way more than a portion but I was starving.  It is squash how bad can it be for you?

Spaghetti Squash with Feta cheese and Fresh Tomatoes

Feta and Tomato Spaghetti Squash:

  • spaghetti squash, split and cleaned of guts
  • 1 Tbs olive oil
  • 1/4 cup feta cheese, crumbled
  • 1 small tomato diced
  • garlic seasoning to taste
  • salt to taste

 

The toppings are per half of squash.

Heat oven to 350 degrees.

Prepare squash by cutting in half lengthwise with a sharp knife.  Scoop out seeds and place cut side down on a rimmed baking sheet covered with water.  Bake until tender, about an hour.

Once squash is cooked, use a fork to gently scrape the squash strand into the center.

Add oil, feta, and tomato and toss to combine.  Serve warm.

Enjoy as a main dish or as a side.

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About feedingmrpicky

Nothing to do but take care of my family and cook.

2 responses »

  1. Cant wait to try this–it looks yummy!!

    Reply

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