Spaghetti Squash I

By Ellie

6 Person

45 Minutes

0 Calories

Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.

Ingredients

2 tablespoons chopped fresh basil
3 tablespoons sliced black olives
3/4 cup crumbled feta cheese
1 1/2 cups chopped tomatoes
1 clove garlic, minced
1 onion, chopped
2 tablespoons vegetable oil
1 spaghetti squash, halved lengthwise and seeded

Method

01

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
02

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.
03

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.
04

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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Spaghetti Squash I

3.8

( By Ellie )

Strands of baked spaghetti squash tossed with feta cheese, onions, tomatoes, olives, and basil for a Greek-inspired dish that tastes like pasta without all the calories.

01 Information

Grade easy
Serving 6 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

2 tablespoons chopped fresh basil

3 tablespoons sliced black olives

3/4 cup crumbled feta cheese

1 1/2 cups chopped tomatoes

1 clove garlic, minced

1 onion, chopped

2 tablespoons vegetable oil

1 spaghetti squash, halved lengthwise and seeded

03 Method

Step 1

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

Step 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.

Step 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.

Step 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.

04 Author

Ellie

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