It’s spaghetti squash season and I couldn’t be happier 😭 This combo of squash, feta, and tomatoes is top tier. It’s the best way to get your vegetables in and feel like you’re eating a meal as comforting as Mac and cheese.
I make spaghetti squash probably once a week and this is my most used recipe of all time. And it’s barely a recipe so that’s nice 😂
Two things you need to do to #Fluffwithveggies and hit your fat loss goals without counting calories. 1. Eat more vegetables. 2. Make them taste as good as the “other” food you crave
In my free Balanced Breakfast Guide, I share 19 practical, high protein breakfast recipes you can lean on to get your day started on the right foot.
Feta & Tomato Spaghetti Squash | low carb, high volume, weight loss friendly
Course: Uncategorized4
servings15
minutes40
minutesIngredients
1 spaghetti squash
2 cups tomatoes
4oz feta
1 tbsp Olive oil or olive oil spray
Salt to taste
Optional: 2 tsp dried basil or thyme
Directions
- Preheat oven to 425. Carefully slice spaghetti squash in half and spoon out the seeds. Season both halves of the squash with salt
- In a 9×13 baking dish place feta in the middle, spaghetti squash upside down on either side, and tomatoes all around. Spray everything with olive oil spray. Lightly season tomatoes with salt
- Bake for ~30 minutes or until the tomatoes start to burst and the squash is fork tender.
- Remove from the oven and when the squash is cool enough to handle, flip it over and scoop out the spaghetti squash. Throw away the outer skin. In the pan, combine spaghetti squash, tomatoes, and feta. Option to sprinkle on basil or thyme at this point!
- Serve with a lean protein of choice and enjoy!
