Very-Veggie Spaghetti Squash
Gluten-free – Low fat – Vegetarian – Serves 2
1 medium-sized spaghetti squash
Italian seasoning, garlic salt, and pepper
1 Tablespoon extra virgin olive oil, plus extra for brushing
1 large shallot or 1/2 small onion, chopped
3 cloves garlic, minced
2 vine-ripened tomatoes, seeded then chopped
2 cups baby spinach, roughly chopped
1/2 cup crumbled feta cheese
1/4 cup pitted kalamata olives, sliced
1/4 cup lightly packed fresh basil, chopped
Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside. Cook the squash. Let cool for 10 minutes or so then use a fork to shred the meat onto a plate and set aside.
Heat extra virgin olive oil in a large skillet over medium heat then add shallots or onions, season with salt and pepper, and then saute until tender, 5-7 minutes.
Add garlic then saute for 1 more minute. Add tomatoes then saute until just barely starting to break down, 1-2 minutes.
Add baby spinach, season with salt and pepper, then saute until just starting to wilt, 1 minute.
Add shredded spaghetti squash, feta cheese, kalamata olives, and basil to the skillet then toss to combine and serve. Enjoy!