Thank you for all your good wishes in my last post concerning my ever-lasting cold! I’m at the tail-end of it and feeling kilometers better than I was a few days ago. Of course, now that I’m ready to resume my normal routine, Peter is coming down with the sniffles again. It’s like we’re running a 1600-meter relay and, instead of slapping a baton into each others’ hands, we’re high-fiving with cold viruses.
You’re welcome for that mental image. And now I know why I always preferred running cross-country to track.
What, you’re here for a recipe? I suppose I could oblige.
If you’ve never tried spaghetti squash before, you’re missing out. This ovoid squash bakes like any squash; the real magic happens when you scoop out the roasted center.
The center forms long, slightly crunchy strands that make a lower calorie and carbohydrate substitute for pasta. Tossed with sauteed tomatoes, garlic, basil, and feta, spaghetti squash is the star of this dish.
Spaghetti Squash with Tomato and Basil Feta
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake entree vegetarian spaghetti squash
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 1/4 cup sliced olives, green or black
- 3 tablespoons chopped fresh basil
Instructions
Preheat oven to 350 degrees F. Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted easily. Remove squash from oven. Set aside until cool enough to handle.
Meanwhile, heat olive oil in a skillet over medium heat. Add onion and cook, stirring, until tender, about 3 minutes. Add garlic and cook until fragrant, about 2 minutes. Stir in tomatoes and cook for 5 minutes or until tomatoes are softened.
Use two forks to “shred” the inside of the squash. Place the “spaghetti” in a medium bowl. Toss with the onion/tomato mixture, feta cheese, olives, and basil. Serve.
P.S. Bonus pic! I sampled this dish during my open-hours at Strawberry Fields and topped it with a local Gorgonzola instead of feta. It was a hit!
Andrea@WellnessNotes says
April 3, 2013 at 11:59 amI love spaghetti squash! This sounds very good!
Sarah says
April 4, 2013 at 5:14 amMy sister went through a very big spaghetti squash faze she ate it when in season almost every other day back in high school. She still loves just maybe not to that extent! I definitely like it better than regular spaghetti!
Anne says
April 4, 2013 at 8:48 pmHi – I’m a new reader (and an RD) and I LOVE your blog! Thanks for reminding me about spaghetti squash – I love it and haven’t had it in forever!
Jessie says
April 4, 2013 at 9:39 pmThanks for stopping by, Anne!
Joanne says
April 5, 2013 at 10:32 amOh no!!! I totally hate it when that happens. 🙁 The.Boy got sick this week and I refused to come near(/kiss) him. Tough love. 😛
This spaghetti squash dish looks like some serious comfort food to this Italian gal!