Okay, it’s time to take advantage of all the squash you can get because the peak season is quickly coming to a close. I made the most amazing spaghetti squash dish tonight. I like to think of it as healthy spaghetti with a Greek flair. Try it out this week and cook it as a side item to your turkey or even serve it as a main dish.
Spaghetti Squash
Prep Time: 15 min
Cook Time: 30 min
Yields: 6 Servings
Ingredients:
• 1 spaghetti squash, halved lengthwise and seeded (be very careful cutting the squash and use a sharp knife; it can be very difficult to cut)
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil
Directions:
1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl (it’s a very cool, fun and easy experience!). Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm. Enjoy!
Also, one of my clients had a great idea; she recommended modifying the ingredients to also make it into an Italian dish. You can use parmesan rather than feta cheese and eliminate or keep the black olives depending on your preference.
Source: Allrecipes.com
Spaghetti Squash