Italian

Easy low-cal spaghetti squash is for Dinner.

Easy low-cal spaghetti squash takes 10 minutes to prepare.

Easy low-cal spaghetti squash takes 30 minutes to cook.

Easy low-cal spaghetti squash makes 5 servings.

The ingredients for Easy low-cal spaghetti squash are:

1 medium summer squash
1 large tomato
~0.75 cup feta cheese (could be less/ more depending on what you like)
1 tablespoon 0% fat greek yogurt
3-5 basil leaves
spices you'd like (I used crushed red pepper, fresh black pepper, and garlic)

Here is how you make Easy low-cal spaghetti squash:

1. Wash and dry spaghetti squash 2. Cut the squash in 1/2 the long way (this can be tough; need a good knife)3. Spoon out the seeds4. Using a cooking spray grease a cookie sheet and lay the 2 halves of the squash with the insides down on the sheet5. Let bake until tender (can stick a knife pretty easily into it). It's about a half an hour.6. While the squash is baking, dice the 1-large tomato and put it into a small pot and season how you'd like. Let the tomatoes get tender (almost making a soup). 7. Add 1 tblspoon of greek yogurt (0% fat) and let cook for 2-3 minutes. Place to the side. 8. Once the squash is done cooking, fork out the insides delicately so that it's "spaghetti like."9. Add in your basil and crumbled feta to taste. Pour the tomato mixture over. 10. Toss and season to taste. Serving Size: makes 5 2-cup servingsNumber of Servings: 5Recipe submitted by SparkPeople user MAGZYNSKI.

The nutritional information for Easy low-cal spaghetti squash is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 76.6

• Total Fat: 5.0 g
• Cholesterol: 20.0 mg
• Sodium: 257.3 mg
• Total Carbs: 4.2 g
• Dietary Fiber: 0.8 g
• Protein: 4.6 g

Easy low-cal spaghetti squash is Italian cuisine.

The dietary needs meet for Easy low-cal spaghetti squash is Vegetarian