Tuesday, March 31, 2009

Spaghetti Squash

This is one of my favorites! This dish can be ready in about 45 minutes and the left overs reheat great! This recipe was adapted from HERE.
Serves 6
  • 1 spaghetti squash, halved lengthwise and remove pulp and seeds
  • 2 T EVOO
  • 1 onion, chopped
  • 1 fresh tomato
  • 1 zucchini, chopped
  • 1 portabella mushroom, chopped
  • 3/4 cup feta cheese
  • 3 T fresh black olives
  • 2 T fresh basil, chopped
  1. Preheat oven to 350 degrees and lightly grease a raised sided baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking dish, add 3/4 cup water to basking sheet and bake 45-50 minutes in 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. Heat oil in skillet and saute onion, portabella and zucchini until tender. Stir in tomato to warm.
  4. Use fork to scrape the stringy pulp from the squash and place in medium bowl. Toss with the sauteed vegetables, feta cheese, olives and basil. Serve warm