Well Plated · by Erin Clarke★ 5.0 (1)
Baked Feta Spaghetti Squash
NUTRITION · PER SERVING65M COOK
CAL 32%·PRO 44%
CARBS 46G29% OF CAL
11G FIBER0G ADDED0G INTRINSIC15G OTHER19G TOTAL SUGAR
FAT 42G60% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash topped with baked feta cheese, tomatoes, and basil. A light, low-carb main course that's creamy and satisfying.
mainitalian🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1 medium spaghetti squash (about 2 pounds)
- 3 teaspoons extra virgin olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 8-ounce block feta cheese
- 1 pint cherry tomatoes (about 2 cups)
- 3 tablespoons Basil Pesto
- 1 clove garlic (minced)
- Chopped fresh basil (for serving)
At a glance
PER SERVING · TIME 65M
CAL 32%·PRO 44%
CARBS 46G29% OF CAL
11G FIBER0G ADDED0G INTRINSIC15G OTHER19G TOTAL SUGAR
FAT 42G60% OF CAL
18G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 2128mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 706mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.