Baked Feta Spaghetti Squash - Lillie Eats and Tells

Name: Baked Feta Spaghetti Squash - Lillie Eats and Tells
Ingredients: 4 oz block of feta (mine was just 4 fat per oz*); 2.5 cups cherry tomatoes (530 g); ½ bell pepper (thinly sliced (80 g)); ¼ red onion (thinly sliced (80 g)); 1 tsp kosher salt; Pinch of red pepper; ¼ cup basil (thinly sliced, divided (8 g)); ½ Tbsp olive oil (7 g- spray works too); 5 frozen cubes of garlic (or minced cloves); 1 small spaghetti squash (530 g strands after cooked)

"Try this super yummy, creamy baked feta spaghetti squash. It is low-fat and macro friendly and tastes just as good if not better!..."

INGREDIENTS

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4 oz block of feta (mine was just 4 fat per oz*)

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2.5 cups cherry tomatoes (530 g)

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½ bell pepper (thinly sliced (80 g))

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¼ red onion (thinly sliced (80 g))

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1 tsp kosher salt

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Pinch of red pepper

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¼ cup basil (thinly sliced, divided (8 g))

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½ Tbsp olive oil (7 g- spray works too)

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5 frozen cubes of garlic (or minced cloves)

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1 small spaghetti squash (530 g strands after cooked)

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