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. Ingredients:
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.