• 0df824764ceaeb98b6e6ea1e1dddf293

Spaghetti Squash

I absolutely adore Spaghetti so when my mom told me you can substitute the noodles for squash I couldn't believe it. Now it's my new favorite food!

Prep
Cook
Serves 4people
Ingredients
1
spaghetti squash, halved lengthwise and seeded
2
tbsp olive oil
1
onion, chopped
1
clove garlic, minced
1 1/2
cups chopped tomatoes
3/4
cup crumbled feta cheese
3
tbsp sliced black olives
2
tbsp chopped fresh basil
Directions
1.
Preheat oven to 350, and lightly grease a baking sheet with coconut oil. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake for 30 min. 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. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic, cook and stir until fragrant (2-3 min). Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
2.
Spaghetti squash is loaded with fiber. The fiber forms a gel in your digestive tract that helps remove cholesterol from your body, helps your body regulate blood sugar and also helps you feel full for longer after your meal. Consuming spaghetti squash also boosts your intake of essential vitamins and minerals. One cup of squash contains 170 international units of vitamin A, which is almost 6 percent of the recommended daily intake for men and 7 percent of the recommended intake for women. This vegetable is also great for losing weight because one cup is only 46 calories. If you eat eat spaghetti squash instead of spaghetti noodles once a week, over the course of a year you can lose up to 3 pounds!

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