Great Spaghetti Squash Recipe!
I got this off of the livingafterwls.com website. With the abundance of squash right now I thought you would like this. I sure did. It is great. I used reconstitued sun-dried tomatoes instead of regular. This was a hit at hme and I took the rest to work and had to print off the recipe several times for people who tried it. Enjoy!
PS: I had to cook the squash for 45 minutes. Next time I will do it in the microwave. It takes less time.
Spaghetti Squash
By Kim-livingafterwls.com
Ingredients
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
Directions
1. Preheat oven to 350 degrees F (175 degrees C). 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.
3. Remove squash from oven, and set aside to cool enough to
be easily handled.
4. Meanwhile, heat oil in a skillet over medium heat. Saute
onion in oil until tender. Add garlic, and saute for 2 to 3
minutes.
5. Stir in the tomatoes, and cook only until tomatoes are warm.
6. 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.
Servings
6
Comments and Notes
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.
NUTRITION INFO: Amount Per Serving Calories: 148 Total Fat: 9.9g Cholesterol: 17mg
Sodium: 270mg Total Carbs: 13g Dietary Fiber: 2.8g
Protein: 4.1g
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ReginaL · 3 replies · 831 views
