Photo: Eaters Collective
Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
10 ingredients
5 min + 15 min
6 cups
openrecipes
Estimated Nutrition (whole recipe, rough)
375
Calories
9g
Protein
24g
Fat
36g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Agave | 1 tsp (7g) | 21 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3 lb.) spaghetti squash
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 3/4 tsp dried oregano
- 1/2 tsp agave nectar or honey
- The mix-ins:
- 1 roasted red bell pepper (2 halves), thinly sliced
- 8 kalamata olives, quartered
- 3 tbsp feta chese
- Salt and pepper, to taste (if desired)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes