Yield: three Serving Cooking Time: 75 Minutes Calories: 180
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, healthy spaghetti squash recipe 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.
- spaghetti squash, halved
lengthwise and seeded 1 (about 1.5 to 2 pounds)
- olive oil 2 tablespoons
- small onion, chopped 1
- clove garlic, minced 1
- chopped (fresh) tomatoes 2 cups
- crumbled feta cheese ¾ cup
- sliced black olives 5 tablespoons
- chopped fresh basil 3 tablespoons
- 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.