Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
Step away from the standard spaghetti squash recipe with tomato sauce, and give this healthy vegetable a Mediterranean twist with feta cheese and roasted peppers.
Servings: 6 Cups
Calories: 104.9kcal
Ingredients
- 1 3 pound spaghetti squash
The Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon dried oregano
- ½ teaspoon agave nectar or honey
The Mix-Ins
- 1 roasted red bell pepper 2 halves, thinly sliced
- 8 kalamata olives quartered
- 3 tablespoons feta cheese
- salt and pepper to taste (if desired)
Instructions
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
The Dressing:
- In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
The Rest:
- Add the roasted red pepper, olives and feta cheese to the spaghetti squash. Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Notes
WW (Old Points) 2 / WW (Points+) 3
Nutrition
Serving: 1Cup | Calories: 104.9kcal | Carbohydrates: 11.7g | Protein: 1.5g | Fat: 7.1g | Saturated Fat: 1.4g | Cholesterol: 2.1mg | Sodium: 180.5mg | Potassium: 217.8mg | Fiber: 2.5g | Sugar: 5.1g