Mediterranean Spaghetti Squash
This lovely Mediterranean dish can be served either as a side or main dish. It's full of flavor and low on calories. Healthy, clean eating, gluten free and vegan.
Ingredients
- 1 large spaghetti squash
- 4 cups diced tomatoes
- 2 cloves garlic minced
- 2 tbsp. olive oil plus more for drizzling over entrée
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 3 tbsp. fresh parsley chopped
- 2 tbsp. fresh basil chopped
- 2 tbsp. fresh thyme chopped
- 1 tbsp. lemon juice
- 2 tsp. lemon zest divided use
- 1 yellow tomato chopped or use about 1 cup quartered grape yellow tomatoes
Instructions
- Cut spaghetti squash in half from top to bottom.
- Remove seeds and place on a cookie sheet spread with parchment paper.
- Bake at 375° for about 1 hour to 1 hour 30 minutes, or until squash will pull away easily from the shell with a fork.
- Remove squash from shell and place on serving platter.
- Meanwhile, make up tomato mixture.
- Place olive oil in a large skillet and heat over medium heat.
- Add tomatoes, half of the garlic, salt and pepper.
- Cook 5-10 minutes or until slightly thickened.
- Add half of the parsley, basil, thyme, lemon juice and half of the lemon zest.
- Stir to combine.
- Remove from heat.
- In a small bowl, combine remaining garlic, parsley and lemon zest.
- Chop yellow tomato and set aside.
- To assemble dish: Place spaghetti squash on a large serving platter.
- Pour tomato mixture over top of spaghetti squash.
- Sprinkle with the remaining garlic/parsley mixture.
- Top with chopped yellow tomatoes.
- Drizzle a little bit of olive oil over top of all.
Notes
Recipe adapted from A Family Feast.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 241kcalCarbohydrates: 29gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 685mgPotassium: 886mgFiber: 6gSugar: 12gVitamin A: 1900IUVitamin C: 52mgCalcium: 150mgIron: 2.3mg
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