From Allrecipies:
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.
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Personally, I used a whole, large squash. Cut back on the EVOO (to save calories) and tomatoes (as a personal preference) and added fresh basil (for flavor). I also under baked the squash so it would still be slightly crunchy.
I love the recipe and will use it again. Based on my additions/substitutions, I came up with 400 calories for the entire squash and its ingredients and ate it over two nights. It warmed up wonderfully.
Hope this is of some help.
Last edited by beth4365; 05-28-2012 at 09:48 AM.
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My squash meals are usually just plain with a little spray butter.
