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
- 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
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!