Meatless Mondays: Spaghetti Squash

Posted on June 18, 2012 by Courtney

Who needs pasta for spaghetti? This recipe is low-carb, vegetarian, and delicious!

Ingredients:

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable 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

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 sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe courtesy of All Recipes

1 Comment +

  1. With the heat in the house this summer, I usually microwave my squash. Less energy used, and I haven’t found a significant difference in taste. We love spaghetti squash!

    June 18th, 2012 at 11:18 am
    Comment by Lynn

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