In my Farmer’s Market Basket last week, I got a spaghetti squash. Spaghetti squash is a good source of niacin, vitamin B6, potassium, manganese, dietary fiber, and vitamin C. Kids may prefer it over other types of squash, because it looks like spaghetti. This recipe turned out to be really delicious (minus the black olives, which I omitted by popular vote at my house).
- 1 spaghetti squash, halved lengthwise & seeded
- 2 TB vegetable oil (I used olive oil)
- 1 onion, chopped
- 1 clove of garlic, minced
- 1.5 C chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 TB black olives
- 2 TB fresh chopped basil
- 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 place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.