Heart Healthy Garlic Spaghetti Squash Recipe
Toss roasted spaghetti squash with cherry tomatoes, chopped zucchini and capers for a uniquely delicious vegetarian main dish. Black pepper and jalapeños add a spicy kick that takes this gluten-free recipe to the next level.
Ingredients
Recipe yields 6 servings
1 medium spaghetti squash
1 small onion, diced
4 garlic cloves, minced
1 jalapeño pepper, seeded and chopped
1 small red bell pepper, diced
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp capers, drained and rinsed
2 Tbsp fresh lemon juice
1 tsp lemon zest
1 cup cherry tomatoes, halved
1/4 cup chopped zucchini
1 Tbsp black olives
2 oz reduced-fat feta cheese
2 Tbsp chopped fresh basil
Lemon wedge, for garnish
Directions
Step 1
To roast spaghetti squash: Preheat the oven to 400°. Pierce the squash all around with a sharp knife. Place the squash on a roasting pan and roast for 1 hour, or until the squash is fork-tender. Remove the squash and set aside to cool.
Step 2
Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat until hot. Add the onion, garlic, jalapeño, bell pepper, salt, black pepper and capers; cook and stir for 5 minutes, or until the onion has softened.
Step 3
When the squash is cool enough to handle, with a sharp knife, slice it in half crosswise. With tongs, remove the seeds and pulp and discard. With a fork, separate the “meat” of the squash in spaghetti-like strands. Add the spaghetti squash to the skillet mixture. Add remaining ingredients except basil and lemon wedges and cook for 5 to 10 minutes, or until heated through.
Step 4
Sprinkle with basil. Serve with lemon wedges, if desired.
Time: 90 minutes
Servings: 6
Calories: 66
Make this for:
Dietary Review:
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition facts
Serving Size: 1 cup
Per serving:
calories:66
total fat:2g
sat fat:1g
cholesterol:3mg
sodium:193mg
total carb:9g
fibers:1g
proteins:3g
Thank you!