Monday, March 22, 2010

Mediterranean Spaghetti Squash

I've never been a big fan of the whole-faker "spaghetti squash as spaghetti noodles" with marinara. It's squash, people. It's not fooling me - I know when I'm eating lovely carbs.

I baked the squash right after lunch, so the dish came together very quickly at dinnertime. I followed Tasty Kitchen SteamyKitchen's directions for baking the squash, and that's the easiest cooking directions I've ever found: just throw the whole sucka in the oven!

Mediterranean Spaghetti Squash
Makes 6 servings

1 spaghetti squash halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion chopped 1 clove garlic 14.5 oz can diced tomatoes with basil, garlic and oregano
4 oz crumbled feta cheese
3 tablespoons sliced black olives (omitted)
2 tablespoons chopped fresh basil (I used 1 tablespoon dried)

Preheat oven to 375 degrees. Place whole spaghetti squash baking sheet, and bake 40 to 60 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.

Use a large spoon to scoop the stringy pulp from the squash,

and place in a medium bowl.

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.

Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

The verdict?
My 2 1/2 year old didn't touch it (even though we tried to tell him it had cheese in it!), but my husband and I really enjoyed it at dinnertime. I served this with fish, so it was the heavily flavored dish of the meal. It wasn't great reheated the next day, so it didn't have too many miles in it, but straight off the stove it was great.

Easy Cooking | Simple Cooking 

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