Very-Veggie Spaghetti Squash
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-packed main dish of spaghetti squash topped with sautéed spinach, tomatoes, shallots, cheese, and kalamata olives. This fresh, filling meal is naturally gluten-free and works for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium-sized spaghetti squash
- Italian seasoning
- garlic salt and pepper
- 1 Tablespoon extra virgin olive oil (plus extra for brushing)
- 1 large shallot or 1/2 small onion (chopped)
- 3 cloves garlic (minced)
- 2 vine-ripened tomatoes (seeded then chopped)
- 2 cups baby spinach (roughly chopped)
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives (sliced)
- 1/4 cup lightly packed fresh basil (chopped)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 1330mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2152mg
- Calcium
- 507mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1330MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.