Created by a dietitian, this vegetarian recipe is high in fibre and perfect for a quick, nourishing and flavourful weeknight dinner. With few ingredients, minimal cleanup, and a simplified prep, it’s a meal as simple as it is satisfying. A practical idea for busy evenings! To help with your meal planning, check out our 3 commandments for the week’s dinners.
Preparation
10
min
Cooking
50
min
Servings
2
Nutrition Facts (per serving)
Calories
470
Fat
16
Carbohydrates
61
Fibre
10
Protein
21
Sodium
835
Ingredients
- 1 small spaghetti squash (about 1,500 g), halved and seeded*
- 375 ml (1 ½ cups) cherry tomatoes
- 100 g (½ cup) crumbled light feta cheese
- 2 garlic cloves (10 ml / 2 tsp), finely chopped
- Pepper, to taste
- 125 ml (½ cup) 2% cottage cheese
- A few leaves of fresh basil, finely chopped
Preparation
- Preheat the oven to 350°F (180°C).
- Place the squash halves, cut side up, in a baking dish lined with parchment paper.
- Spoon the feta into the centre of the squash cavities, then add the cherry tomatoes and garlic. Season with pepper, to taste.
- Bake for 45–50 minutes or until the squash is tender (a knife should easily pierce the flesh).
- Let cool slightly if needed. Using a fork, scrape the squash into strands and mix with the other cooked ingredients.
- Stir in the cottage cheese, adjust seasoning if needed, and top with basil before serving.
Notes
Keeps for 4 days in the refrigerator or 3 months in the freezer (without the cottage cheese).
*If you only have a large spaghetti squash, double the remaining ingredients to make 4 servings.
