Spaghetti Squash with Garlic and Veggie Medley

A delicious and nutritious spaghetti squash side dish that's perfect for anyone looking to eat healthier while avoiding common allergens. This recipe features vibrant sautéed vegetables, including zucchini, cherry tomatoes, and fresh spinach, providing a satisfying volume without the extra calories. Lightly seasoned with garlic, oregano, and fresh basil, this dish offers a burst of flavor that complements the mild taste of the spaghetti squash. Rich in vitamins and minerals, this meal supports your fitness goals while adhering to a high-protein, low-fat, and sugar-free diet. Quick and easy to prepare, it makes an excellent addition to your weekly meal plan, allowing for versatility in pairing with various proteins. Enjoy this wholesome dish as a standalone side or alongside your favorite lean protein for a complete, balanced meal.

Overview

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Yield

4 servings

Serving Size

1 cup (250 grams)

Spaghetti Squash

Halved and seeds removed

1 medium

Olive Oil

For sautéing

1 tablespoon

Garlic

Minced

3 cloves

Zucchini

Diced

1 medium

Cherry Tomatoes

Halved

1 cup

Spinach

Fresh, roughly chopped

2 cups

Dried Oregano

1 teaspoon

Salt

to taste

Black Pepper

to taste

Fresh Basil

Chopped, for garnish

1/4 cup

Steps

 
0 of 7

Nutrition Facts

Calories per Serving

180

Total Fat

5g

Saturated Fat

1g

Trans Fat

0g

Monounsaturated Fat

3g

Polyunsaturated Fat

1g

Cholesterol

0mg

Sodium

30mg

Total Carbohydrates

28g

Dietary Fiber

4g

Soluble Fiber

1g

Insoluble Fiber

3g

Total Sugars

3g

Added Sugars

0g

Sugar Alcohols

0g

Protein

7g

Calcium

30mg

Iron

1.5mg

Potassium

400mg

Vitamin A

500mcg

Vitamin C

25mg

Phosphorus

50mg

This recipe was crafted to avoid the following ingredients:
Sesame
Soy
Legumes
Butter
Seed Oils
Peanuts
Sugar
Nuts
Yeast