About the Recipe
Calories: 284 Protein : 7.9 Fat: 22 Carbs: 14.3
Ingredients
1 medium spaghetti squash (about 3lbs) halved lengthwise and seeded
2 tbs extra-virgin olive oil, divided
¼ tsp crushed red pepper
¼ tsp ground pepper
4 cups chopped baby spinach, divided
3 tbs chopped fresh basil, divided, plus more for garnish
2 tbs minced garlic, divided
1 tsp chopped fresh oregano divided
2oz block feta cheese in brine, drained and halved lengthwise
1/3 cup water
¼ tsp salt
1 tbs balsamic glaze
Preparation
1. Position oven rack in middle; preheat to 400 degrees. Line a large-rimmed
baking sheet with parchment paper or foil.
2. Place squash halves cut sides up on the prepared baking sheet. Drizzle with 1
tbs oil; sprinkle with crushed red pepper and black pepper. Place 2 cups spinach,
1-1/2 tbs basil, 1 tbs garlic and ½ tsp oregano in each squash half; top each with
a feta piece. Drizzle each with 1-1/2 tsp oil. Bake until the squash flesh is tender,
and the feta is lightly browned, about 45 minutes.
3. Using a fork and tongs scrape the feta-spinach mixture and the long strands of
squash flesh into a large bowl. Add water, salt and the remaining 2 tbs oil, stir to
combine. Return the mixture to the squash shells; cut each in half widthwise.
Transfer each piece to a plate; drizzle with balsamic glaze; Garnish with basil if
desired.