Ingredients

• 1 spaghetti squash
• 2 tablespoons extra-virgin olive oil
• 1 onion , chopped
• 1 large clove garlic , minced
• 1 large zucchini , cut into bite-size pieces
• 1 green bell pepper , chopped
• 1 tablespoon dried Italian herb seasoning
• fresh ground black pepper , to taste
• 1.5 cups chopped tomato
• 0.75 cups crumbled feta cheese

Instructions

1. 1 Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
2. 2 Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
4. 4 Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.

Nutrition per serving