Inspired by my travels through Greece, where cooking classes taught me that a handful of fresh herbs is never enough. The more fresh herbs, the better! Fresh herbs are more than just a garnish or a flavor enhancer, they’re some of the most antioxidant-rich foods available. You can use any fresh herbs in this recipe- parsley, cilantro, basil, or dill would work well.

This Greens & Feta Stuffed Spaghetti Squash brings the fresh flavors of the Mediterranean to your table. And it’s easy!

Ingredients:

• 1 medium spaghetti squash, halved lengthwise and seeded
• 1 TBSP olive oil
• 1/2 tsp crushed red pepper
• Salt and pepper
• 1 7-oz block feta cheese in brine, drained and cut in half
• 1/2 block firm tofu (about 7 oz), drained and patted dry with a paper towel, crumbled
• 4 cups fresh spinach, finely chopped
• 1/4 cup chopped fresh dill
• 1/2 cup chopped fresh basil
• 1 TBSP lemon juice
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400 degrees F.
2. Place squash halve, cut side up in a glass pyrex casserole dish. Drizzle the squash flesh with olive oil and season with crushed red pepper, salt, and pepper.
3. Top each squash half with 1/2 block of feta and crumbled tofu.
4. Bake until the squash flesh is tender, approx 1 hour.
5. Remove the squash from the oven and preheat broiler.
6. Using a fork, carefully scrape the squash contents/squash strands into a bowl. Add spinach, lemon juice, and fresh herbs. Mix well.
7. Spoon the mixture into squash shells. Sprinkle with Parm.
8. Broil squash halves until the Parm is slightly browned, about 3 minutes. Garnish with more fresh herbs.

For more Mediterranean diet and recipe inspiration, check out my Mediterranean Masterclass.

Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.