Spaghetti Squash Mediterranean-Style

Spaghetti Squash Mediterranean-Style
Spaghetti Squash Mediterranean-Style

Spaghetti Squash Mediterranean-Style

James Pucos
Prep Time 15 mins
Cook Time 15 mins
Cuisine Mediterranean
Servings 2
Calories 265 kcal

Ingredients
  

  • cooking spray
  • 1 spaghetti squash halved lengthwise and seeded
  • 2 spray olive oil divided
  • 3 (4 ounces) Italian sausage links casings removed
  • 2 pring onions finely chopped
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 red bell pepper seeded and diced
  • 1 spray Italian seasoning
  • 4 ounces feta cheese crumbled
  • sea salt to taste
  • 1 pinch lemon pepper or to taste
  • 1 small tomato finely chopped
  • 1 tbsp chopped fresh parsley or as desired(optional)

Notes

Preheat oven to 350 degrees F (170 degrees C). Coat large preparing dish with cooking shower.
Spot spaghetti squash chop side down in arranged heating dish.
Heat in the preheated oven until spaghetti squash is delicate when punctured with a fork, around 45 minutes. Turn squash over and heat for an additional 5 minutes. Expel spaghetti squash from oven. Scratch the strands from the skin and spot into an enormous bowl.
Heat 1 tablespoon of olive oil properly in a large skillet over medium heat. Include Italian hotdog and cook, mixing every so often, until frankfurter is dark-colored and brittle, 5 to 8 minutes. Evacuate wiener.
Return skillet to heat; include one tablespoon olive oil, spring onions, and garlic, cook and mix until onions have mollified, around 5 minutes. Include zucchini, red peppers, and Italian flavoring and proceed to melt and mix until the vegetables are delicate around 5 minutes.
Blend spaghetti squash and feta cheddar into vegetable blend; cook and mix until cheddar liquefies, around 3 minutes. Mix frankfurter into vegetable blend; season with salt and lemon pepper sprinkle tomato and parsley on top to serve.
Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g
Keyword Spaghetti Squash
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