Feta and Tomato Spaghetti Squash

• 分量: 8 servings
• 調理時間: 10 minutes
• 総時間: 50 minutes

材料

1 large spaghetti squash (4 pound squash)

8 ounce brick of feta cheese

2 pints cherry or grape tomatoes

4 cloves garlic cloves

1 tablespoon oil

1 tablespoon Italian seasoning

1 teaspoon salt

1 teaspoon pepper

1/4 cup fresh basil (sliced)

手順

Preheat oven to 400°F.

Cut the spaghetti squash in half and scoop out the seeds.

Line a sheet pan with aluminum foil or parchment paper and place the squash cut side down on the pan. Place in the oven and cook the squash for 30 to 40 minutes until the squash gives when you squeeze on the outside.

In a 9 x 13 Pan. Place the brick of feta cheese in the middle, surround the cheese with the tomatoes and garlic. Drizzle the oil, Italian seasoning, salt, and pepper over everything and stir to coat.

Place the the tomato pan in the oven with a spaghetti squash and cook for 30 minutes until the tomato start to blister open.

Peel the outer skins of the garlic and use a fork to mash everything together.

Using a fork scrape the flesh of the spaghetti squash to create strands that look like noodles. Scoop the flash into the pan with the tomatoes and stir until everything is well combined.

Stir in basil and enjoy.

栄養

• カロリー: 130 kcal
• 脂肪総量: 8 g
• 飽和脂肪: 4 g
• トランス脂肪: 1 g
• コレステロール: 25 mg
• ナトリウム: 337 mg
• 炭水化物総量: 10 g
• 食物繊維: 2 g
• 糖質総量: 5 g
• タンパク質: 6 g