Greek Style Spaghetti Squash
A healthy side dish that's low-carb and gluten free but tastes delicious!
- 1 spaghetti Squash
- 1 onion diced small
- 1 clove garlic minced
- 2 Tbsp. olive oil
- 2-3 to matoes diced
- about 2 oz. crumbled feta cheese
- 1/2 cup chopped black olives sliced
- parsley for serving
- salt and pepper to taste
Preheat oven to 350º. Cut squash lengthwise and remove seeds from each half. Place facedown on rimmed cookie sheet, sprayed with cooking oil. Bake for 30 minutes.
In the meantime, heat oil in a large saucepan. Add onion and garlic and sauté until tender. Season with salt and pepper. Stir in tomato and sauté until softened.
When squash is finished, pull out of the oven and let cool for a few minutes. When cool enough to handle, flip squash over and scrape insides of each half with a fork. Little spaghetti-like strands will easily come off the squash.
Stir squash with sautéed onion and tomato mix. Add olives. Sprinkle with chopped parsley. Serve and enjoy!