Spaghetti Squash is a great food that is filling and low carb. I love this version as a main dish with all the seafood making it
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Notes
- Copper 9.1 %
- Folate 20.8 %
- Iron 33.0 %
- Magnesium 13.5 %
- Manganese 32.5 %
- Niacin 12.1 %
- Pantothenic Acid 10.0 %
- Phosphorus 12.6 %
- Riboflavin 15.6 %
- Selenium 6.1 %
- Thiamin 10.0 %
- Zinc 8.3 %
Ingredients
- 1 4lb spaghetti squash
- 2 tbsp extra virgin olive oil
- 1/2 medium onion
- 1 red pepper
- 3 cloves garlic
- 1/4 cup white wine
- 1 lb seafood mix (shrimp, scallops, calamari rings)
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp oregano
- 1 tbsp lemon juice
- 3 cups baby spinach
- 1/2 cup feta cheese
Instructions
- Preheat oven to 350 degrees. Cut spaghetti squash in half. Scoop out and discard seeds. Brush each inside with olive oil. Place on a baking sheet cut side down and bake for 30 minutes—warm remaining olive oil in a large skillet. Chop onion and sauté until soft. Chop pepper and add to skillet. Grate garlic into skillet. Add wine and bring to a boil. Add seafood and spices. Cook until seafood is cooked through. Stir in lemon juice. Toss in spinach until just wilted. Top with feta and serve.
Nutrition Facts
Greek Spaghetti Squash
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 323.1 | |
| % Daily Value* | ||
| Total Fat 13.8g | 20% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 196.7mg | 65.3% | |
| Sodium 454.8mg | 18.9% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 4.4g | 16% | |
| Sugars 6.8g | ||
| Protein 25.5g | ||
| Vitamin A 53% | Vitamin C 178% | |
| Calcium 22.5% | Iron 33% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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