Spaghetti Squash with Feta and Herbs

Spaghetti Squash with Feta and Herbs is an easy side dish full of fresh herbaceous flavors! Roasted spaghetti squash tossed together with basil, parsley, oregano and feta cheese.

Did you all get your fill of Halloween candy this weekend? I definitely had my fair share and now it’s time to do a little sugar detoxing. One of the best ways I know how to feel better after a weekend of indulging is to have something light, fresh, and full of flavor. That is exactly how I would describe this Spaghetti Squash with Feta and Herbs.

Halloween night was pretty uneventful for us. When you don’t have kids, the highlight of the evening is handing out candy and seeing all the cute costumes. The problem was we didn’t have nearly the amount of kids come to our house as we did last year. I don’t know if our neighborhood isn’t the hot spot to get the premium candy or if more kids are going to organized trick-or-treating events, but we probably only had about 30 kids this year.

We started by giving out two pieces of candy at a time and by 8:00 PM, it turned into a handful. Somehow we were still left with a bunch of candy that I didn’t need calling my name to come and eat it. The next morning I made my husband a batch of cookies and used the leftover chocolate candy bars in them instead of chocolate chips. I put them in a Ziploc bag and told him to hide them from me so I wouldn’t be tempted to eat them.

With all the holiday indulgences headed my way I need to do what I can the next month to control my sweet tooth. I find that having plenty of snacks around such as fresh veggies, nuts, and Greek yogurt seems to help me. Foods with fiber and protein seem to help curb my appetite when I start craving a cookie or something sugary. I’ve also found that cutting back on carbs occasionally helps me feel lighter and less bloated. This is where side dishes like Spaghetti Squash with Feta and Herbs comes in handy.

While spaghetti squash is available year round, it is currently in it’s peak season. In case you haven’t figured it out, buying seasonal not only means the vegetables and fruit you are buying will taste better, but they will also cost less. I love squash of any kind, but I love the versatility of spaghetti squash. It’s texture is similar to pasta and it makes a great replacement.

I find that roasting a spaghetti squash in the oven is the easiest and most flavorful way. I simply slice the squash in half lengthwise and spray the flesh with a little cooking spray. I sprinkle it with salt and pepper, then lay it face down on a baking sheet lined with foil. I roast the squash in the oven at 400 degrees for about 35-40 minutes.

After the squash has cooled enough to handle, I take a fork and scrape out the flesh. What you end up with are long strands that resemble spaghetti noodles. Once I had all of the flesh in a bowl I added in fresh basil, parsley, oregano, a little more salt and pepper, garlic powder and some lemon zest. The fresh herbs and zest brightened up the flavor of the squash immensely! I finished it off with some crumbled feta cheese which added a nice sharp salty bite.

Spaghetti Squash with Feta and Herbs is delicious both hot or cold. I ate it hot the first night with a piece of grilled chicken and then cold the next day for lunch. If you are looking for something lighter to eat, but still bursting with flavor and very filling, give this it a try!

More Spaghetti Squash Recipes

 Spaghetti Squash Greek Salad

Spaghetti Squash with Feta and Herbs

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Spaghetti squash is the perfect low carb, healthy alternative to pasta! So delicious with fresh herbs and feta!

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Ingredients

• 1 spaghetti squash
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon garlic powder
• 1 tablespoon chopped fresh flat leaf parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon lemon zest
• 1/3 cup crumbled feta cheese

Instructions

1. Preheat oven to 400° F. and line a baking sheet with foil and spray it with cooking spray. Cut the spaghetti squash in half lengthwise and sprinkle with salt and pepper.
2. Roast the squash on the middle rack of the oven for 35-40 minutes. Remove the squash from the oven and let it cool long enough so that you can handle it.
3. Using a fork, scrape the flesh out and put it in a bowl. Add the remaining ingredients to the squash and stir everything together. Serve immediately.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 11mgSodium: 158mgCarbohydrates: 17gFiber: 4gSugar: 7gProtein: 4g