Wednesday, July 20, 2011

Spaghetti Squash and Sauteed Vegetables

Baked spaghetti squash strands can serve in the place of spaghetti noodles for any recipe that you would use those noodles for.  You can toss them with marinara sauce or good extra virgin olive oil with feta or grated parmagiano reggiano (or your cheese of choice) and sauteed vegetables, olives, and chopped fresh herbs (basil, oregano, parsley, or any combination) with a squeeze of fresh lemon, if you'd like

1 spaghetti squash, halved lengthwise
and seeded
2 Tbsp. olive oil
1 onion, chopped
1 clove garlic, minced
1 cup diced squash (zucchini, yellow, etc.) and diced red bell pepper

1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese (or your cheese of choice
3 Tbsp. sliced black olives (or your olives of choice)
2 tablespoons chopped fresh basil (variation:  parsley, chives, etc.)

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 min. 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.
3. Meanwhile, heat oil in a skillet over medium heat. Saute garlic in hot pan for 30 seconds. Add onion and saute until tender (3 or so min.). Stir in the tomatoes, and cook only until tomatoes are warm (30 seconds or so).
4. Use a fork or large spoon to scoop the stringy pulp from the squash, and place in a med. bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

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