Adapted
from allrecipes & steamy kitchen
Original
recipe serves 6
You
will need:
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.
Place spaghetti
squash with 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
OR
Preheat oven to 375F.
Pierce squash a few times with sharp paring knife (to let steam escape). Bake
spaghetti squash for 60 minutes, or until a paring knife pierces easily through
skin with little resistance. Let squash cool for 10 minutes.
2. Meanwhile,
heat oil in a skillet over medium heat. Cook and stir onion in oil until
tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in
tomatoes and cook until tomatoes are warmed through.
3. Use a
large spoon to scoop the stringy pulp from the squash and place in a medium
bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm. If
you choose to cook it whole for an hour, cut the squash in half,
lengthwise. Use a fork to remove and discard the seeds. Continue using fork to
scrape the squash to get long, lovely strands. If the squash seem difficult to
scrape, return the squash to bake for an additional 10 minutes.
Suggestions:
Too improve the spaghetti squash's tenderness, you can put it in a baking dish
close to its size and add 1-1 1/2 cups of water for the same baking time to
make it soft and delicious! You can also put all the stringy goodness into a
frying pan before tossing with veggies with olive oil, garlic, basil, parsley,
and parm cheese and then transfer it to a bowl with whatever your heart desires
for toppings!
