Your day will start off well with a cup of apple cider vinegar tea.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 spaghetti squash
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 large clove garlic, minced
- 1 large zucchini, cut into bite-size pieces
- 1 green bell pepper, chopped
- 1 tablespoon dried Italian herb seasoning
- fresh ground black pepper, to taste
- 1 ½ cups chopped tomato
- ¾ cup crumbled feta cheese
Instructions
- Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
- Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
- Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 238 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I didn’t add zucchini bec I didn’t have any. It wasn’t missed. I served with roasted Brussels sprouts, broccoli and some breaded chicken nuggets. One kid said it’s much better than butternut squash. And ate one bite more than was “required”.
My squash cooked perfectly in 12 minutes. I had no zucchini, so I added some other veggies from my frig, like carrots, and chopped kale. It’s now my favorite recipe for spaghetti squash!
I cooked the onions for about 20 minutes to caramelize them and then continued on to the other ingredients. I increased the garlic to 4 cloves. I was missing zucchini and green pepper so I substituted roasted eggplant and mushrooms that had been tossed in olive oil, salt, and garlic powder then roasted for 30 minutes, to the sauce once it was cooked.
Wonderful vegetarian meal that is flexible enough to add different vegetables that your family would enjoy.
Very flavorful! Subbed in red pepper and Romano cheese as a preference. Also, used fire roasted canned tomatoes since it is off season. Baked the squash since others complained that microwaving made it mushy. Pretty easy and light tasting meal. Will make again.
New to spaghetti squash. My family loved it. I added more seasoning to taste. I will definitely be making this again.
So amazing I added that herbamare seasoning and it really made it
I was looking for a variation on previous servings of spaghetti squash. Primavera was a great choice. Be careful not to over-roast the squash. El dente would be best as it will cook more when assembled.
Very tasty!!! I love ANYTHING with spaghetti squash !!
I love all of these ingredients and they were so filling and so tasty I just can’t believe this. Next time I will add mushrooms and black olives.
This is definitely a make again recipe. The only change I made was using parmesan-romano cheese as we are NOT feta fans. I love this type of recipe as it is open to creativity in varying veggies and adding meat. Thank you!
Very good, healthy and easy to make. I added extra spices and it came out so tasty! Thank you!
This is a very good base recipe. Of course I always make a recipe my own by changing it a little. I cooked spaghetti squash in oven not microwave. Just easier to me. I didn’t have zucchini so I added bell peppers and garlic. I also added fresh baby spinach, green onions, shrimp, heavy cream and a little shredded cheddar cheese. I also had to add salt to taste. I added some Tony’s cause you can’t be from the south and not put Tony’s in everything you cook!!!:) Turned out amazing!! Will definitely do this again.
This dish was amazing! Only change we made was adding chicken to it for a protein. Loved it!
Made this without the feta cheese (vegan) and added a few extra veggies(grape tomatoes and spinach)! Very delicious! Baked the spaghetti squash (how I normally like to do). Even my husband who’s usually not very fond of spaghetti squash thought this meal was a winner! Thanks for sharing!
I tweaked the recipe a bit by using red yellow orange bell peppers and a can of fire roasted tomatoes in addition to one tomato. Minus the zucchini and switched the feta to grated mozzarella . Great healthy option instead of pasta!
Yes I added salt and yes I would l like to make it again
I really liked it. Very easy. I used Parmesan cheese instead of the feta.
I have made this twice and love it. It doesn’t take a lot of time and it’s healthy.
This was really delicious and surprisingly filling. Everyone loved it. The feta cheese gives it that little bite and really adds to the overall taste. I also put a little Parmesan into it. Really loved it. I also cut the spaghetti squash in half, scraped out the seeds, put EVO , salt and pepper and then put it on low in the crockpot. Very easy, and didn’t heat up the house.
Easy And Delicious!