Ww Greek Style Spaghetti Squash Works Wsimply Filling Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Cut the spaghetti squash in half and scrape out the seeds with a spoon. Place the halves cut-side down on a rimmed baking sheet and roast until the halves look somewhat wrinkly and collapsed, about 50 minutes. Remove from the oven and allow to cool for 15 minutes.
• Use a fork to scrape the inside of the squash to form spaghetti-like strands and transfer to a large serving bowl.
• Heat the oil over medium heat in a very large, deep skillet (or even a large Dutch oven or pot). Add the garlic and saute until just golden, about 30 seconds. Add the shrimp and onion, season with salt and pepper and saute until the shrimp are pink and almost cooked through, about 4 minutes. Add the tomatoes, olives and oregano and saute until the mixture is hot and the shrimp are cooked through, another 2 minutes.
• Turn the shrimp mixture into the serving bowl and toss with the spaghetti squash. Sprinkle with the feta and serve.

Steps:

• Cut squash in half and put on microwave-safe plate. Cook on high, turning squash over every 3 minutes until tender, about 12-15 minutes Let stand until cool enough to handle and scrape out and discard seeds.
• Heat oil in lg. nonstick skillet over medium heat. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute Add diced tomatoes, chickpeas, oregano, lemon zest, S&P; increase heat to high and bring to a slow boil.
• Using a fork, scrape strands of squash into skillet with tomato-chickpea mixture. Cook, stirring, until squash strands are well-coated. Allow to simmer for a few minutes to cook off the extra water in the pan.
• Remove from heat & stir in dill or mint. Top each serving with cheese.
• 1 c squash mixture & 1 T cheese = 4 WW points.

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender., Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted. , When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Steps:

• Place the yellow squash, zucchini, tomato, olives and onion on a double thickness of heavy-duty foil (about 17x18 in.). Combine the oil, lemon juice, garlic salt, oregano and pepper; drizzle over vegetables. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 30-35 minutes or until vegetables are tender. Open foil carefully to allow steam to escape. , Transfer vegetables to a serving bowl. Sprinkle with cheese.

Steps:

• Trim the eggplants and cut into small, equal-sized pieces; deseed and chop the capsicums; peel, trim and chop the onion; peel and chop the garlic. Put the onion and garlic in a bowl and toss in the lemon juice.
• Cook the pasta in a pan or wok of lightly salted boiling water according to the packet instructions. Drain well and return to the pan or wok and toss in 1 tablespoon of olive oil.
• Meanwhile, heat the remaining oil in a separate pan or wok, and cook all the vegetables over a medium heat for 10-12 minutes, stirring occasionally until they are just tender. Stir in the balsamic vinegar and the honey.
• Add the pasta to the vegetables and toss gently until they are well-combined. Crumble the feta cheese over the dish, season with pepper and garnish with baby spinach leaves or your favourite herb and serve immediately.
• Variation: For a milder taste, perhaps for children, use mozzarella cheese instead of feta.

Steps:

• (To cook the spaghetti squash, if you haven't yet: preheat oven to 350 degrees F; slice the squash in half lengthwise and scoop out the seeds; poke holes all over the squash with the tip of a knife; spray a cooking sheet with pan spray and bake the squash halves face down for 30 to 40 minutes or until easily pierced by a fork; let cool until they can be handled, then gently scoop out the insides with a fork - they will form into spaghetti-like strands).
• In a bowl, combine the vinegars, olive oil, oregano, basil, salt, black pepper, and garlic and whisk well.
• In another bowl, combine the squash, tomato, cucumber, feta, bell pepper, onion, onions, olives, and garbanzo beans, then add the whisked vinegar mixture and toss well.
• Cover and chill for at least 1 hour before serving.

Steps:

• Preheat oven to 325. Spray a baking sheet with non-stick cooking spray. Place squash halves cut side down on the baking sheet. Bake 35 minutes, remove from oven and cool.
• Spray a saucepan with cooking spray. Over medium heat cook turkey with onion and garlic until the turkey is no longer pink and the onions are soft. Drain.
• Stir in tomatoes, basil, bouillon and pepper. Cook 15 minutes, until medium thick.
• Remove squash strands with a fork, reserve shells.
• Layer each half with a spoonful of turkey mixture, a layer of squash strands, olives and mozzarella. Repeat layers until shells are full. Top with parmesan cheese. Bake 20 minutes or until parmesan melts.