Roasted Spaghetti Squash with sauteed vegetables

I bought a spaghetti squash at Stop N Shop because it looked pretty. For no other reason. I figured I should eat it at some point, you know before it went bad, so I scoured the web for a good recipe. My search came to an end kinda quickly when I saw this recipe on allrecipes.com for Spaghetti Squash I. I know, not a very creative title, so I jazzed it up a bit. I don’t think you would have read this entry if I would have titled it “Spaghetti Squash I”.

Anywho, the recipe seemed pretty simple, cut and roast the spaghetti squash and saute veggies that you like and then combine. I opted not to use the feta cheese as I am trying to be pseudo vegan at the moment. But I think the feta would definitely enhance the dish and give it more texture and depth. I also opted out of using the olives, because I detest olives.  I paired it with a tossed salad that had sprouts, red pepper , and tomatoes in it. Here it goes:

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil (I used extra virgin olive oil)
  • 1 onion, chopped (I used a red onion, but it is your pref)
  • 1 clove garlic, minced (I used 4 cloves because I love garlic)
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese (I opted out, I used some balsamic vinegar instead to give it some more flavor..about two tablespoons)
  • 3 tablespoons sliced black olives (I chopped up some zucchini and used that instead)
  • 2 tablespoons chopped fresh basil (I forgot to add this, but it still tasted yummy. I did add a dash of coarse sea salt to the vegetables as they were cooking however)

Directions

  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 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.
  3. 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.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

If you are not vegetarian, I think this would make a good side alternative to mashed potatoes or sweet potatoes. It has the same consistency. Overall, I found it simple yet very good. I think you can add a variety of things to the squash and come up with many yummy variations. Do you like spaghetti squash and if so, how do you like to eat it?

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This entry was posted in cooking, do it yourself, martha stewart eat your heart out, recipes, vegan, vegetarian and tagged , , . Bookmark the permalink.

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