[Recipe] Spaghetti squash ‘pasta’ with olives, feta, tomato & basil
We may never make pasta again — spaghetti squash is just too perfect of a substitute. Low-carb, low-calorie, low-fat and high in vitamin C, spaghetti squash becomes stringy when cooked, resembling, well, spaghetti. Combine it with some fresh, delicious ingredients, and you’ve got a healthy faux-pasta dish guaranteed to satisfy anyone, including carb addicts.
This particular recipe has been adapted from this spaghetti squash recipe on AllRecipes.com.
- 1 spaghetti squash (about 1.5 to 2 pounds), halved lengthwise and seeded
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 cups of chopped (fresh) tomatoes
- ¾ cup of crumbled feta cheese
- 5 tablespoons of sliced black olives
- 3 tablespoons of chopped fresh basil
- Preheat the oven to 375 degrees.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down in a baking dish.
- Add a half-inch of water and cover the baking dish with foil.
- Bake for 45 minutes or until the squash is tender.
- While it’s baking, chop the onion, tomatoes, garlic, olives and basil.
- Push a skewer through the center of the squash. If it easily slides through, it’s ready. Cook a few more minutes if you feel resistance.
- When it’s ready, flip it with tongs, cover with foil again and cook it for another 15 minutes.
- Take the squash out of the oven, uncover and let it cool for a few minutes.
- Use a spoon to remove the seeds and discard them.
- Using a fork, pull the strands of squash away from the peel and place into a bowl.
- Heat oil in a skillet over medium heat.
- Sauté the onion in oil under tender. Add garlic and sauté for about 3 to 4 minutes.
- Toss the tomatoes into the skillet, and cook just until tomatoes are warm.
- Put all of it in a bowl and toss with the rest of the ingredients.
Serves about three.