Baked Feta Spaghetti Squash
This Baked Feta Spaghetti Squash Recipe is the perfect low-carb side! Just 5 ingredients but packed with flavor! Great to use leftover squash.
Servings: 8
Calories: 147.5
Ingredients
- 4 cups spaghetti squash cooked
- 1 block feta cheese (7-8 oz)
- 1 pint grape tomatoes
- ¼ cup olive oil
- ¼ tsp black pepper
- ¼ cup fresh basil chopped
Instructions
- Preheat oven to 400.
- Spray an 8x8 casserole dish with cooking spray. Add the feta, tomatoes, and black pepper to the baking dish. Drizzle with the olive oil.
- Bake for 40 minutes until tomatoes are softened and feta is melting.
- Add the cooked spaghetti squash to the casserole dish and mix well. Sprinkle with the fresh basil.
Notes
Sodium: this recipe has no added salt. Feta cheese is naturally salty. If you need a lower sodium dish you may sub in cheese with less salt.
Nutrition
Calories: 147.5 | Carbohydrates: 5.8g | Protein: 4.3g | Fat: 12.4g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.1g | Cholesterol: 22.1mg | Sodium: 292mg | Potassium: 197.4mg | Fiber: 1.3g | Sugar: 2.5g | Vitamin A: 680.3IU | Vitamin C: 9mg | Calcium: 138.1mg | Iron: 0.5mg