tweakeats Recipes

Spaghetti Squash with Blue Cheese

By time4change | tweaked from Spaghetti Squash I

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Ingredients & Nutrition

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Ingredients Calories Fat g Carb g Protein g Fiber g
Original Totals Per Serving (6 servings) 140 9.58 11.13 3.97 1.12*
Totals Per Serving (6 servings) 104 6.76 10.07 2.44 0.98*
Original Recipe Totals 838 57.50 66.80 23.81 6.74*
Recipe Totals 626 40.55 60.42 14.65 5.87*
1 spaghetti squash, halved lengthwise and seeded 157 2.88 34.90 3.23 *
2 tablespoons vegetable oil 241 27.25 0.00 0.00 0.00
1 onion, chopped 60 0.15 14.01 1.65 2.55
1 clove garlic, minced 4 0.01 0.99 0.19 0.06
1 1/2 cups chopped tomatoes 49 0.54 10.58 2.38 3.24
3/4 cup crumbled feta cheese 1/4 cup crumbled blue cheese 297 119 23.94 9.70 4.60 0.79 15.99 7.22 0.00 0.00
3 tablespoons sliced black olives 29 2.69 1.58 0.21 0.81
2 tablespoons chopped fresh basil 1 0.03 0.14 0.17 0.08

* some ingredients are missing nutrition values

Directions

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

Recipe Info

Prep:
15 min
Start to finish:
45 min
Yield:
n/a
Servings:
6

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