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)
- Preheat oven to 350F. Using a large knife, cut spaghetti squash in half long ways.
- 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.
- Let cool and scrape the sides using a fork, fluffing out the spaghetti-like strings. (The picture above was taken after this process.)
- Transfer spaghetti squash to two plates. Top each with 1.5 oz feta cheese and 1 oz sundried tomatoes.
- 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!