Friday Recipe: Spaghetti Squash

Spaghetti Squash w/ Garlic, Tomatoes, Olives and Basil

Who loves Squashes?  I do and I know lots of people avoid squashes in the store because they don’t know how to cook them, and really don’t realize how great they taste and oh so healthy too! I love every kind of squash and they’re so easy to cook. I’ll be posting a few different versions of squash recipes over this fall season. Spaghetti Squash with garlic, tomatoes , olives and basil is one of my families favorite. Do yourself a favor and make this delicious simple recipe! Most important I’m really happy it’s the end of the week, I’m sleeping in tomorrow and resting!

Have a restful weekend,

Ingredients:



  1.     1 spaghetti squash, halved lengthwise and seeded

  2.     2 tablespoons vegetable oil

  3.     1 onion, chopped

  4.     1 clove garlic, minced

  5.     1 1/2 cups chopped tomatoes

  6.     3/4 cup crumbled feta cheese

  7.     3 tablespoons sliced black olives

  8.     2 tablespoons chopped fresh basil

Directions:

Microwave cooking method: Pierce squash with numerous fork wholes on all sides which creates stem vents.  Cook for 10 to 15 minutes depending how big the squash.  Let squash sit in the microwave for another 5 to 7 minutes to cool down.  Cut off stem end of squash. Cut remaining squash lengthwise. You will see light yellow squash and darker, almost amber areas. The darker areas will contain seeds. Remove all seeds and retain the light yellow strands.


Oven cooking method: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

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.

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.  Use a large spoon to scoop the stringy pulp from the squash, and add it to the skillet. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Nutritional Information:

Amount Per Serving  Calories: 147 | Total Fat: 9.8g

Photo by: Michael Brian Photography

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