Ww Greek Style Spaghetti Squash Works W Simply Filling

Elevate your healthy eating game with this vibrant and flavorful WW Greek-Style Spaghetti Squash recipe, perfect for anyone following a Simply Filling plan. This Mediterranean-inspired dish combines tender roasted spaghetti squash with sautéed cherry tomatoes, briny kalamata olives, fresh baby spinach, and a zesty hint of lemon. The finishing touch is a generous sprinkle of crumbly feta cheese for a creamy, salty kick that pairs beautifully with the dish’s wholesome ingredients. Ready in just under an hour, this easy-to-make, low-carb dinner is perfect for busy weeknights or meal prep. Packed with fresh vegetables, healthy fats like olive oil, and rich in bold Greek flavors, it’s a satisfying, guilt-free meal that doesn’t compromise on taste.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 large spaghetti squash
• 2 teaspoons olive oil
• 2 cloves garlic
• 2 cups cherry tomatoes
• 0.5 cups kalamata olives
• 0.5 cups feta cheese, crumbled
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Step 2

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 teaspoon of olive oil over the cut sides and sprinkle with a pinch of salt. Place the squash halves cut side down on the prepared baking sheet.

Step 3

Roast the squash in the oven for 30-40 minutes until the flesh is tender and can be easily shredded with a fork. Set aside to cool slightly.

Step 4

While the squash is roasting, heat the remaining 1 teaspoon of olive oil in a large skillet over medium heat. Mince the garlic and sauté it in the skillet for 1-2 minutes until fragrant.

Step 5

Add the cherry tomatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to burst and release their juices.

Step 6

Stir in the kalamata olives, oregano, and black pepper. Cook for another 2 minutes to combine the flavors.

Step 7

Use a fork to shred the spaghetti squash flesh into long strands and add it to the skillet. Toss to combine with the tomato and olive mixture.

Step 8

Add the baby spinach to the skillet and cook for 1-2 minutes until just wilted.

Step 9

Remove from the heat and stir in the lemon juice.

Step 10

Divide the mixture evenly among four plates or bowls. Top each portion with crumbled feta cheese. Adjust salt and pepper to taste, if needed.

Step 11

Serve warm and enjoy your WW Greek-Style Spaghetti Squash Works!

Nutrition Facts

Serving size	(1843.8g)

Amount per serving	% Daily Value*
Calories	1543.8

Total Fat 118.3g	0%
Saturated Fat 33.7g	0%
Polyunsaturated Fat 13.2g
Cholesterol 124mg	0%
Sodium 5590.7mg	0%
Total Carbohydrate 104.7g	0%
Dietary Fiber 30.0g	0%
Total Sugars 39.6g
Protein 29.2g	0%

Vitamin D 0IU	0%
Calcium 1042.7mg	0%
Iron 12.2mg	0%
Potassium 2210.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.5%

Protein: 7.3%

Carbs: 26.2%