Spaghetti Squash
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons extra virgin olive oil
- 1 small yellow sweet onion, chopped
- 1⁄2 garlic clove, minced
- 1 1⁄2 cups chopped tomatoes
- 3⁄4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
directions
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place squash, cut sides down, on the baking sheet. Bake for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Set squash aside until cool enough to be easily handled.
- Heat oil in a skillet over medium heat. Sauté onion oil until tender. Add garlic, and sauté for 2-3 minutes.
- Stir in 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 sautéed vegetables, feta, olives, and basil.
- Serve warm.
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Reviews
-
I'd never made spaghetti squash, and needed a quick recipe to use up a squash sitting in the fridge. I didn't have feta cheese, basil, and olives on hand. I did have onions, Roma tomatoes, and grated parmesan cheese (all fresh), plus pureed garlic from a jar. It had a nice, light flavor which I enjoyed, and I served large portions as the main dish. It was easier for me to microwave the squash than bake it (cut into fairly large chunks, scoop out seeds, place chunks face down in bowl and zap for 10 minutes, maybe less in your microwave?). This recipe is a keeper, and I'll try the full Mediterranean ingredient list next week. Very filling, but nowhere near as fattening and heavy as a plate of regular spaghetti.
RECIPE SUBMITTED BY
I've been a strict vegetarian for almost a year, and I'm constantly looking for new ideas for vegetarian/vegan meals and desserts. I'm not technically a vegan, but I don't drink milk or eat eggs due to stomach issues. I typically stay away from dairy-and/or-egg-based foods, but if a recipe contains one or both of them, but it isn't the main focus, then I'll eat it.
I'm also allergic to hot peppers (like jalapenos, habaneros, and chipotles), and am generally sensitive to spiciness, so I'm always looking for recipes with flavor, but without the spice.