RecipeSpaghetti Squash with Tomatoes, Artichokes, and Feta

Nutrition Facts
Amount per Serving
  • Calories: 270
  • Protein: 11g
  • Total Fat: 11g
    • Saturated Fat: 4.5g
  • Cholesterol: 20mg
  • Total Carbohydrate: 36g
  • Dietary Fiber: 5g
  • Sodium: 570mg
Take Note

Contains Dairy

Spaghetti squash is a dieter’s dream food! It forks into long strands that you eat just like pasta, but contains 40 calories per cup. Plus, it’s far lower in carbs, making it a great noodle swap for people with Type 2 diabetes.

  • Prep time
  • Total Time
This recipe makes 4 Servings
  • 1 large squash, spaghetti (3 to 4 pounds)
  • 1 tablespoon oil, olive
  • 2 cloves garlic, minced
  • 2 cans tomatoes, diced, no salt added (15-ounce)
  • 1 can artichoke hearts quartered, in brine, rinsed and drained
  • 2 teaspoon oregano, dried
  • 1 cup spinach, baby or arugula (run your knife through them a few times)
  • 1 cup cheese, feta, crumbled

Preheat the oven to 375°F.

Using a very sharp knife, cut a spaghetti squash in half (lengthwise) and scrape out the seeds and pulp. Place the two squash halves cut side-down on a baking sheet. Bake for 40 minutes. Flip the squash halves over and bake for an additional 15 minutes, or until a sharp knife can be inserted into the outer shell with little resistance.

While the squash is roasting, prepare the sauce. In a large, deep sauté pan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute. Add the canned tomatoes, artichokes, oregano, and black pepper and salt to taste. Bring the sauce to a boil, then reduce the heat to medium-low and simmer for about 15 minutes.

Run a fork through the inside of the cooked squash to create spaghetti-like strands. Add the spaghetti squash and arugula or spinach to the sauce and toss with tongs until the squash strands are evenly coated with sauce. Stir in ½ cup of the feta cheese. Divide the spaghetti squash among serving plates and sprinkle each plate with 2 tablespoons of the remaining feta cheese.