 |
Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 3 |
|
I was craving Greek food and had a ton of veggies to get rid so I threw them all together in this dish. Turned out pretty good. Healthy, low carb, and so easy! Yum :) Ingredients:
1/2 spaghetti squash |
2 tablespoons olive oil |
2 zucchini, diced |
1 onion, chopped |
2 tomatoes, diced |
0.5 (15 ounce) can black olives, sliced |
3 garlic cloves, minced |
salt and pepper, to taste |
1/2 cup feta, crumbled |
Directions:
1. Cook spaghetti squash (slice in half and bake open side down for 1 hr in 350 F oven, or prick with fork and cook 20 min in microwave).
2. Meanwhile, saute onion, zucchini, garlic, tomatoes, and olives in the olive oil.
3. Season to taste with salt and pepper.
4. When spaghetti squash is done, use fork to pull out inner strands of one of the halves.
5. Mix squash with veggie mixture and stuff all back into empty shell/skin.
6. Top with feta and bake in 350 F oven for 20-40 min or until cheese melts.
|
|