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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
clove garlic	1		minced	-	-	-	-
zucchini	1		cut	3.36	0.4976	0.4336	0.064
green bell pepper	1		chopped	29.19	6.394	1.0008	0.3753
italian herb seasoning	1	tablespoon		-	-	-	-
black pepper			ground	-	-	-	-
tomato	1 1/2	cups	chopped	40.23	8.6942	1.9668	0.447
feta cheese	3/4	cup	crumbled	297.0	4.6012	15.9862	23.94

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.