Baked Feta Spaghetti Squash

4 oz block of feta mine was just 4 fat per oz*

2.5 cups cherry tomatoes 530 g

½ bell pepper thinly sliced (80 g)

¼ red onion thinly sliced (80 g)

1 tsp kosher salt

Pinch of red pepper

¼ cup basil thinly sliced, divided (8 g)

½ Tbsp olive oil 7 g- spray works too

5 frozen cubes of garlic or minced cloves

1 small spaghetti squash 530 g strands after cooked

Directions at lillieeatsandtells.com

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