Spaghetti Squash Primavera

Nutrition Notes

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 1/2 cups chopped tomato
• 3/4 cup crumbled feta cheese

Preparation

1. 1

   Step 1

   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.
2. 2

   Step 2

   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.
3. 3

   Step 3

   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.
4. 4

   Step 4

   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.

5. Bon appetit!