Jenny & Buck’s Recipes
Feta Spaghetti Squash
2 servings
porções15 minutes
tempo ativo1 hour
tempo totalIngredientes
1 large spaghetti squash (split in half, seeds removed)
1 8-ounce block feta cheese
1 cup cherry tomatoes
2 cloves garlic (minced)
1 cup green pepper (sliced)
1 shallot (sliced)
Salt and pepper (to taste)
4 tablespoons olive oil
¼ cup chopped basil
Instruções
Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.
In a separate baking dish, place the feta block. Add the cherry tomatoes on top, along with the green pepper, shallot, garlic and olive oil. Season with salt and pepper.
Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.
Use a fork to pull the inside of the squash apart, which will come out in strands that look like spaghetti. Stir it all together and scatter it with fresh basil. Enjoy immediately.
Nutrição
Tamanho da Porção
0.5 spaghetti squash
Calorias
716 kcal
Gordura Total
55 g
Gordura Saturada
20 g
Gordura Insaturada
31 g
Gordura Trans
-
Colesterol
101 mg
Sódio
1399 mg
Carboidrato Total
42 g
Fibra Dietética
8 g
Açúcares Totais
15 g
Proteína
20 g
2 servings
porções15 minutes
tempo ativo1 hour
tempo total