She may not be the prettiest, but she sure does taste good. Not only does this dish make your tummy happy but this Italian Spaghetti Squash recipe is inexpensive to make, requires very little hands on time, is delish served hot or cold, keeps amazingly well as leftovers and is naturally gluten free. I first made this recipe five years ago and was so impressed I shared it with a coworker, a girl who at the time I wasn’t even sure liked me very much, but I knew she liked to cook so I emailed it over. Fast forward a few months and that same coworker introduced me to her brother who became my husband. I guess she liked me after all…but it probably didn’t hurt to share this yummy recipe. Moral of the story: try this recipe, share it with a friend and good things will happen. Enjoy!
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive 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
1. Preheat oven to 350 degrees. Lightly grease a baking sheet and place spaghetti squash with cut sides down on the prepared baking sheet. 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.
2. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic and cook for 1-2 minutes or until you can smell it. 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 vegetables, feta cheese, olives, and basil. Serve warm.
Would also be great to add some diced zucchini or greens to the sauteed veggie mix to step it up on the vegetarian side of things or some chicken sausage for some extra protein.