Thursday, October 7, 2010

Fancy Spaghetti Squash

I love when people donate their fresh garden vegetables to my kitchen. I love the fresh vegetable and the challenge of making something new with it. My sister in law gave us a spaghetti squash to use recently. We really enjoyed this recipe. My hubs is not a fan of the squash family, and he even conceded that it was a good side dish. I think this is a fantastic
dish for a fall dinner.

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees. Lightly grease a baking sheet

2. 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.

3. 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.

4. 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.

Recipe source:

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