Twice Baked Greek Spaghetti Squash

Here goes my first attempt at cooking spaghetti squash.  The squash I bought was just under 2 lbs. and one half produced approximately 1 1/2 cups of "spaghetti."  I'll be working on another recipe with the leftover half later in the week.  I'll admit I was initially intimidated by this vegetable, but it was surprisingly easy to prepare.

 

 

 





 

 

Ingredients & Nutritional Information:

• 1 1/2 cups of Spaghetti Squash

          Calories: 63, Fat: 0g, Carbs: 15g, Sugars: 6g, Protein: 1.5g

• 4 oz Boneless Skinless Chicken Breast, cooked & shredded

          Calories: 110, Fat: 1.5g, Carbs: 0g, Sugars: 0g, Protein: 24g

• 2 TBS of Reduced Fat Feta Cheese

          Calories: 30, Fat: 1.8g, Carbs: 0.5g, Sugars: 0g, Protein: 3g

• 1/4 cup of White Onion, diced

          Calories: 16, Fat: 0g, Carbs: 3.7g, Sugars: 1.7g, Protein: 0.4g

• 6 Medium Black Olives, sliced

          Calories: 30, Fat: 2.4g, Carbs: 1.2g, Sugars: 0g, Protein: 0g

• 1/2 cup of Cherry Tomatoes, halved

          Calories: 14, Fat: 0.2g, Carbs: 3g, Sugars: 2g, Protein: 0.5g

• Cooking Spray
• Greek Seasoning
• Sea Salt

Entire Recipe: Calories: 263, Fat: 5.5g, Carbs: 23.4g, Sugars: 9.7g, Protein: 29.4g

*The ingredients can easily be multiplied for more servings.

Directions:

1. Preheat oven to 350 degrees.
2. Slice the spaghetti squash lengthwise and remove seeds.  Place face down on greased cookie sheet and bake for approximately 30 minutes or until tender.  (Note: I only used half of the squash for this recipe)
3. While squash is baking, heat a skillet to medium and mist with cooking spray.  Sautee onions until fragrant.
4. Place tomato halves on a lined baking sheet, mist with cooking spray, sprinkle with sea salt, and put in the oven for the last 10 minutes of the squash's cook time.
5. Once the squash is finished baking, remove from the oven and let sit for a few minutes.
6. Flip squash over and scrape the insides with a fork. 
7. Place the "spaghetti" in a separate dish and stir in sautéed onions, tomatoes, chicken and olives. 
8. Fill the squash's shell with mixture & top with feta cheese.
9. Place back in the oven for approximately 10 minutes or until cheese has melted.
10. Sprinkle with Greek seasoning and serve hot.