Ingredients

The following ingredients have 4 Servings
  • 3 lb spaghetti squash
  • 2 tbsp olive oil (divided)
  • 1 tsp sea salt (divided)
  • 1 tsp black pepper (divided)
  • ½ cup red onion (diced)
  • 4 cloves garlic (minced)
  • 3 cups baby spinach
  • 1 tsp oregano
  • ½ cup sun dried tomatoes
  • ¼ cup sun dried tomato pesto
  • 1 tsp lemon juice
  • ½ tsp lemon zest
  • 4 oz feta cheese crumbles
  • ¼ cup green onions (diced)

Instruction

  • Preheat the oven to 400° F.
  • Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
  • Place cut side down on a baking sheet and roast in the oven for 45 minutes.
  • Once the spaghetti squash comes out of the oven, set aside to cool slightly.
  • Add the remaining tablespoon of olive oil to a large skillet over medium heat.
  • Add the red onion, sauté 3-4 minutes.
  • Add the garlic and spinach.
  • Sprinkle the remaining ½ tsp salt and ½ tsp black pepper and oregano over the spinach.
  • Sauté 2-3 minutes, add the sun dried tomatoes, sauté 1-2 minutes, then set aside.
  • Pull the spaghetti squash “noodles” out of the shell and place in a large bowl.
  • Mix the pesto, lemon juice and lemon zest into the spaghetti squash, then toss in the sautéed spinach and sun dried tomatoes.
  • Place in a bowl and top with the feta cheese and green onions.