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"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" |
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Main Dishes-Vegetarian |
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INGREDIENTS:
1 spaghetti squash halved lengthwise and seeded
2 tbs vegetable oil
1 onion, chopped
1 clove garlic minced
1 1/2 cps chopped tomatoes
3/4 cp crumbled feta cheese
3 tbs sliced black olives
2 tbs chopped fresh basil
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DIRECTIONS:
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. Sauté onion in
oil until tender. Add garlic, and sauté 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 sautéed vegetables, feta
cheese, olives, and basil. Serve warm.
Servings: 6 |
