From your bariatric nutrition team

(4 servings)

This easy and delicious one pan dish can be a meal by itself or a great side to your favorite protein.



1 small spaghetti squash, cut in half lengthwise and seeds scraped out

2 cups cherry or grape tomatoes

1 cup frozen spinach, thawed and squeezed of excess water)

½ cup feta cheese crumbles

3 teaspoons olive oil

Salt and pepper



  1. Preheat oven to 400°. Line a sheet pan with parchment paper or foil (for easier cleanup). Place spaghetti squash cut side up on the sheet pan and brush the top of the squash lightly with olive oil and sprinkle with salt and pepper.
  2. Spoon ¼ cup of the feta into each side of the squash then place ½ cup of the spinach into each side of the squash and place a cup of the tomatoes onto each side of the squash. Drizzle a teaspoon of olive oil over tomatoes on each side of the squash. Sprinkle with salt and pepper (and a little crushed red pepper if you like a little spice).
  3. Place in the oven and cook for 45 to 50 minutes or until the tomatoes are roasted and the squash is soft when pierced with a fork.
  4. Scoop/scrape the vegetables into a serving bowl.

Serve with your favorite meat protein or add chickpeas to the mixture prior to baking for a hearty vegetarian meal.

Nutrition:  177 calories; 7g protein; 22g carbs; 9g fat