Saturday, December 14, 2013

Recipe #262: Spaghetti Squash with Feta, Olives, Tomatoes, and Basil

I made this for lunch today.  Quick and easy and even more delicious than I expected!  Lots of flavor and the ingredients complemented each other perfectly.  From

1 spaghetti squash, halved lengthwise
and seeded
2 tablespoons vegetable oil  (I used olive oil)
1 onion, chopped
1 clove garlic, minced

1 1/2 cups chopped tomatoes (I used grape tomatoes)
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2.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.  (It took another 10 minutes for mine to be done enough)
3.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.
4.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.

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