Basil, feta, and tomato Spaghetti squash

Ingredients

• 3 cups prepared spaghetti squash (6 greens)
• 1 tablespoons olive oil (3 healthy fats)
• 2 cloves garlic, minced (2 condiments)
• 1 cup chopped tomatoes (2 greens)
• 1/2 cup chopped zucchini (1 green)
• 3/4 cup crumbled reduced fat feta cheese (3/4 Lean)
• 1 teaspoon basil (1 condiment)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a baking sheet.
3. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.
4. Remove squash from oven, and set aside to cool enough to be easily handled.
5. Use a large spoon to scoop the stringy pulp from the squash and set aside 3 cups. Save the rest for later.
6. Meanwhile, heat oil in a skillet over medium heat.
7. Saute garlic in oil until browned, 2 to 3 minutes.
8. Stir in the tomatoes, zucchini, and cook only until warm.
9. Toss squash with the sauteed vegetables, feta cheese, and basil.
10. Serve warm.

3 Servings: Each serving has 1 Complete Green, 1/4 Lean, 1 Condiment and 1 Healthy Fat