This recipe never gets old. Anything with basil & tomato is a hit at my house. You may be surprised by the consistency of spaghetti squash, if you have never had it before. It’s all too similar to pasta – minus the gut growing carbs. This technically is a side dish that probably would feed 6, but Alan & I chow down the entire pan in one sitting (opps!).
TIP : Squash can sometimes take too long to cook and cool for a weeknight meal. Try prepping it the night before while you are watching the tube, folding laundry, etc. Then pop the stringy pulp in the microwave the next evening to warm slightly.
And in case you have no idea what a spaghetti squash looks like, I inserted a picture. Is my grocery store the only one that puts ALL the squash in a huge box and expects people to know the difference? Sheesh!
Basil & Tomato Spaghetti Squash
Ingredients :
1 medium-sized spaghetti squash, halved lengthwise and seeded (CAREFUL, these are hard to cut)
2 tablespoons vegetable oil
1 sweet onion, chopped
1 clove garlic, minced
2 cups chopped Roma tomatoes
3/4 cup crumbled feta cheese (I use reduced fat, and it still tastes de-licious)
2 tablespoons chopped fresh basil
Directions :
1) Preheat oven to 375 degrees F (175 degrees C). Lightly grease a baking sheet.
2) Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30-60 minutes in the preheated oven. The time truly depends on how large the squash is. It is done when 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) 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.
4) Use a large spoon to scoop the stringy pulp from the squash (it looks like mini noodles! hence the name), and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, and basil. Serve warm.
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