When it comes to squash, spaghetti squash is my favorite. Granted, it took me a while to master how to halve a spaghetti squash without losing a finger, but I now enjoy a big plate of faux spaghetti (injury free) at least twice a week during squash season. 98.7% of the time, I top my squash with marinara. It’s not very creative, but it gets the job done PLUS it temporarily satisfies my persistent pasta cravings.
Tonight, after channeling my inner Arnold at body pump, I was ravenous. I could already feel the signs: tightness in my shoulders, tingling in my arms, and weak in the knees. Why, hello, low blood sugar, we meet again! Luckily, I pre-cooked a spaghetti squash last night (halved, then baked in a 375 degree for 20 minutes). Bonus points for thinking ahead, but sadly I neglected the absence of marinara fixin’s in my pantry.
Dang! Time to get creative!
Spaghetti Squash with Feta Cheese and Tomatoes
If you’re in the mood (or looking for extra protein), this would be great with blackened shrimp or blackened chicken breast.
- 1 cup cooked spaghetti squash
- 1/2 cup chopped tomato
- 1/4 cup diced onion
- 1 clove minced garlic
- 1 ounce cheese of choice (I used feta, though goat cheese or parmesan would be great too)
- 1 tsp olive oil
- Seasonings to taste (I suggest S&P, red pepper flakes, and oregano)
Heat olive oil in a small skillet, when hot add onions and garlic, season with S&P. Saute until soft, then add tomatoes and cheese. Cook a minute more, then add warm spaghetti squash strands. Season to taste. Saute until cheese is melted.
Stats: 196 calories, 23g carbs, 8g fat, 8g protein, 3g fiber