Vegetable spaghetti with feta cheese

Time: 20 min.
Complexity: easily
Servings: 4

Make spaghetti squash pasta in tomato sauce. This low-calorie dish is rich in fiber and vitamins, and will delight you with its unique, interesting aroma and flavor. For these vegetable noodles, you'll need spaghetti squash; once cooked, it easily separates into long strands. Top the "spaghetti" with tomato sauce with a hint of cinnamon and oregano, and sprinkle with crumbled feta for a contrasting flavor.

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Recipe:

Place 2 spaghetti squash halves in a microwave-safe bowl; add 1/4 cup water, cover, and microwave for 16 minutes. Let cool slightly, then use a fork to flake the squash into strands. You can also cook spaghetti squash in the oven, if you are preparing a large dish.

Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 tablespoons tomato paste, 0.5 teaspoon dried oregano, and a pinch each of cinnamon and sugar; cook, stirring, for 2 minutes. Then add 0.5 cups water and bring to a boil; season with salt. Add the pumpkin and stir. Sprinkle with feta cheese.

If you liked this idea, check out how to cook it wide eggplant noodles.