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Spaghetti Squash Veg Toss Recipe

Looking for an easy spaghetti squash veg toss recipe? Learn how to make spaghetti squash veg toss using healthy ingredients.


Submitted by gailnault

Makes 6 servings



spaghetti squash tossed with veg and feta

Recipe Ingredients for spaghetti squash veg toss

6 cups spaghetti squash
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Recipe Directions for spaghetti squash veg toss

  1. 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  2. 2.Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

  3. 3.Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

  4. 4.Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Categories

Appetizers

Nutrition Facts
Serving Size 185.4g
Amount Per Serving
Calories
140
Calories from Fat
86
% Daily Value*
Total Fat
9.6g
15%
Saturated Fat
3.6g
18%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
266mg
11%
Potassium
241mg
7%
Total Carbohydrates
11.4g
4%
Dietary Fiber
0.9g
4%
Sugars
2.5g
Protein
3.9g
Vitamin A 10% Vitamin C 14%
Calcium 13% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
    Bad points
  • High in saturated fat
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