Prep 1 hr 40 mins
Cook 25 mins
This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time.
- 4 large tomatoes, seeded and chopped (preferably fresh from the garden!)
- 1⁄2 cup olives, Nicoise or 1⁄2 cup other small ripe olives
- 1⁄4 cup olive oil
- 1 tablespoon olive oil
- 1⁄4 cup fresh basil leaf, cut into julienne strips
- 3 -4 green onions, chopped
- 2 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 1⁄4 teaspoon pepper
- 1 spaghetti squash (4 lb)
- 1 1⁄2 cups mozzarella cheese, shredded (6 oz)
- Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
- Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
- Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.