Mediterranean Baked Spaghetti Squash
Prep: 20 minutes
Bake: 40 minutes • Serves: 4
5 garlic cloves, minced
2 cups Market 32 cherry tomatoes
2 tablespoons PICS olive oil
1/2 tablespoon PICS Italian seasoning
1 teaspoon PICS ground black pepper
1 block (8 ounces) PICS feta cheese, drained and quartered
Chopped fresh basil and/or crushed red pepper flakes for garnish (optional)
1.Preheat oven to 400°; line 2 rimmed baking pans with parchment paper. Place squash halves, cavity side down, on prepared pans; bake 15 minutes. Carefully turn squash cavity side up.
2.In medium bowl, toss garlic, tomatoes, oil, seasoning and black pepper. Makes about 2 cups garlic mixture.
3.Place 1 piece cheese in center of each squash half cavity; place garlic mixture around cheese. Bake squash 25 minutes or until cheese is softened and tomatoes burst; with fork, shred squash into spaghetti-like strands while mixing in garlic mixture. Makes 4 squash halves.
4.Serve squash halves garnished with basil and/or crushed red pepper, if desired.
Approximate nutritional values per serving (1 squash half):
343 Calories, 21g Fat (10g Saturated), 50mg Cholesterol, 586mg Sodium,
32g Carbohydrates, 7g Fiber, 14g Sugars, 0g Added Sugars, 11g Protein