Spaghetti Squash Primavera recipe
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Ingredients
- 1 spaghetti squash 2 tablespoons extra-virgin olive oil 1 onion, chopped 1 large clove garlic, minced 1 large zucchini, cut into bite-size pieces 1 green bell pepper, chopped 1 tablespoon dried Italian herb seasoning fresh ground black pepper, to taste 1 ½ cups chopped tomato ¾ cup crumbled feta cheese
Nutrition Info
- 158.1 caloriescarbohydrate: 15.9 gcholesterol: 16.7 mgfat: 9.5 gfiber: 2.2 gprotein: 5 gsaturatedFat: 3.6 gservingSize: -sodium: 238.4 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti Squash Primavera
Directions
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Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish, cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise, remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl, fluff with the fork to separate the strands as much as possible.
Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture, season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.