54
Score
Mains · Mediterranean
Mediterranean Spaghetti Squash
Grade C⏱ 50 min🍽 4 servingsEasy
Roasted spaghetti squash strands tossed with cherry tomatoes, feta, olives and basil — a light, veggie-forward Mediterranean dinner.
MediterraneanVegetarian
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Ingredients
- 1 medium spaghetti squash
- 2 tbsp olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, sliced
- 2 cloves garlic, minced
- 2 tbsp fresh basil, chopped
- Salt and pepper to taste
Method
- 1Preheat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds, rub with 1 tbsp olive oil and season.
- 2Roast cut-side down on a baking sheet for 35–40 minutes, until tender.
- 3Meanwhile, warm the remaining oil in a pan and soften the garlic and cherry tomatoes for 3–4 minutes.
- 4Scrape the squash into strands with a fork and toss with the tomatoes, feta, olives and basil.
- 5Season and serve warm.
Nutrition
Per 1 serving (~300 g)
176.3
Calories
4.4g
Protein
13.4g
Carbs
12.3g
Fat
2.8g
Fiber
Why Mediterranean Spaghetti Squash scores 54
Nutrient density24
Protein quality7
Fiber content5
Healthy fats5
Bioactive compounds7
Glycemic impact10
Top nutrients
% Daily Value per serving
Sodium 8.4%Vitamin K 6.3%Vitamin C 5.0%Copper 4.6%Riboflavin 4.6%
Tips
- ·Roast the squash a day ahead and reheat to make this a fast weeknight meal.
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