1 spaghetti squash - halved
2 Tbsp. vegetable oil
1 onion, chopped
1 garlic clove, minced
1½ cups chopped tomatoes
3/4 cup crumbled feta cheese
3 Tbsp. sliced black olives
2 Tbsp. chopped fresh basil
- Preheat oven to 375 degrees. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in oven (or until sharp knife can be inserted with only a little resistance). Remove squash from oven, set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and sauté for 2-3 minutes. Stir in tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop out the seeds and pull a fork lengthwise through the stringy pulp from the squash and place in a medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil. Serve warm. (Makes 6 servings)
Total Meal: 120 kcal/4g protein
Total Meal w/ Chicken Breast: 270 kcal/25g protein