The Spaghetti Squash I - The strands of a baked spaghetti squash are tossed with feta cheese, sauteed vegetables, olives, and basil, The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.
Prep Time: 15 Min Cook Time: 30 Min Ready In: 45 Min, Serve: 6
Ingredients:
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
2 tablespoons chopped fresh basil
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
Method:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
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| Spaghetti Squash I |
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