Veggie Feta Squash Bowl

I love a good, healthy meal. I've posted another Scratch 'N' Stef original spaghetti squash recipe HERE, and this is another goodie! The downside to this meal is that it takes some time, about an hour to cook overall. But a plus: its vegetarian!

Here are two other spaghetti squash bowl recipes you might enjoy. SPINACH ARTICHOKE SPAGHETTI SQUASH and BAKED SPAGHETTI SQUASH WITH CHEDDAR CHEESE. Happy grubbin'!

VEGGIE FETA SQUASH BOWL
Ingredients:

• 1 small-medium spaghetti squash
• 2 tsp. olive oil
• 1 green pepper
• 1/2 c. mushrooms
• 1/3 c. cherry tomatoes, halved
• 1/3 c. chopped onion
• 1 c. cooked broccoli floretts 
• 1 c. cooked carrots, sliced
• 1/2 c. feta cheese
• 1/2 c. parmesan cheese
• salt & pepper
• garlic powder (or garlic cloves)

1. Preheat the oven to 375. Cut the spaghetti squash in half and take out the seeds. Rub each squash half on the inside with a teaspoon of olive oil, then sprinkle with salt, pepper, and garlic powder. On a baking sheet, add about a cup of water and place the squash halves face down. Set the timer for 35 minutes and put in the baking sheet in the oven.

2. In a large mixing bowl combine the other ingredients, seasoning with salt, pepper, and garlic to taste. Set aside.

3. After spaghetti squash is cooked (outside of squash is tender, but still holds its shape), remove from the oven and let cool for about 10 minutes. Using a pot holder, carefully remove the spaghetti-like strings from the squash halves with a fork, adding into the ingredients from step 2.

4. Mix all ingredients together. Spoon the mixture back into the empty spaghetti squash "bowls" and place back into the oven for 20-25 minutes. Serve with a side of garlic bread. Enjoy!