Mediterranean Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, raw

  5 cup, cubes or 505g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  6 clove or 18g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Feta cheese

  4 oz or 113g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tbsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat large baking dish with cooking spray.
2. Place spaghetti squash cut-side down in prepared baking dish.
3. Bake in preheated oven until spaghetti squash is tender when pierced with a fork, about 45 minutes. Turn squash over and bake for another 5 minutes. Remove spaghetti squash from oven. Scrape the strands from the skin and place into a large bowl.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add spring onions, and garlic, cook and stir until onions are softened, about 5 minutes. Add zucchini, red peppers, and Italian seasoning and continue to cook and stir until the vegetables are soft, about 5 minutes.
5. Stir spaghetti squash and feta cheese into vegetable mixture; cook and stir until cheese melts, about 3 minutes. Stir sausage into vegetable mixture; season with salt and lemon pepper. Sprinkle tomato and parsley on top to serve

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