Feta Pepperoni Spaghetti Squash #lowcarb

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: cheddar cheese

Low-fat mozzarella reduces calories while maintaining creaminess.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat and calories.

Cut the spaghetti squash in half lengthwise and scoop out the seeds and stringy stuff, saving the seeds for roasting later.

Preheat the oven to 400°F (200°C).

Line a baking pan with aluminum foil.

Drizzle olive oil on the cut sides of the spaghetti squash and brush it around, then season with salt and black pepper.

Place the squash cut-side down in the oven and bake for about 45 minutes.

While the squash is baking, heat olive oil in a skillet and add minced garlic, cooking for about 30 seconds.

Add about 1 cup of grape tomatoes to the skillet and cook for about 3 minutes until they start to soften.

Once the squash is done baking, let it cool for a few minutes, then flip it over and scrape the flesh with a fork to create spaghetti-like strands.

Add half of the cooked tomatoes to each half of the spaghetti squash.

Crumble feta cheese over the top of the tomatoes in each half of the squash.

Add some pepperoni and optionally some shredded mozzarella cheese on top.

Return the squash halves to the oven for about 10 minutes to melt the cheese.

After 10 minutes, check if the cheese is melted; if not, return to the oven for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens