Spaghetti Squash with Tomatoes and Feta
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 (low fat or fat free) cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
This is another recipe where the squash really needs to be cooked a day or two in advance and left in the fridge to dry out some. Otherwise the texture of the spaghetti squash is rather mushy
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.
I love spaghetti squash. I wonder if you could roast it with cut side down on a rack, as well as stab the top a few times, and allow more moisture to escape and result in a drier squash for a dish like this.
