The Feta Fix

This recipe has been one of my absolute favorites for years.  I have always loved the mediteranian palate and the delcious pairing of salty feta and sweet sundried tomatoes.  Before I started my fitness journey, my family would prepare this using pasta instead of spaghetti squash, which is absolutely an option if that caters more to your taste. 

Spaghetti squash is a winter squash often used to replicate spaghetti because of its stringy texture and mild flavor.  This is what it looks like:

The Feta Fix Recipe:

  • 1 large spaghetti squash
  • 3 oz feta cheese (fat free or low fat can be used)
  • 2 oz sundried tomatoes
  • Basil leaves (optional)

Instructions:

  1. Preheat oven to 350F. Using a large knife, cut spaghetti squash in half long ways.  
  2. Scoop out seeds and place the halves face down in a caserole dish with a centimeter or two of water in the bottom.  Bake for 50 minutes.
  3. Let cool and scrape the sides using a fork, fluffing out the spaghetti-like strings. (The picture above was taken after this process.)
  4. Transfer spaghetti squash to two plates.  Top each with 1.5 oz feta cheese and 1 oz sundried tomatoes.
  5. Garnish with basil and enjoy!

Recipe makes two servings.  Each serving: 230 Calories D. 8F 26C (10 Fiber 11 Sugar) 13P

Hope you enjoy this recipe as much as I do!

XOXO,

Anna

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