Getting Healthy from the Inside Out

Tossed Spaghetti Squash

I’ve heard about spaghetti squash, I’ve seen them in the stores, but I’ve always been too scared to try cooking one. Despite how easy I’ve heard they are to cook, and how versatile they are, I’ve always had reservations trying one myself!

…until tonight! And I was NOT disappointed! SUPER easy to cook (the hardest part was cutting off the stem and cutting it in half) the cooking process couldn’t be easier! I look forward to trying more recipes- including a traditional spaghetti meat sauce!

For now, try this gem of a recipe! And before you omit the olives (I don’t like them, either) try the recipe with- you really can’t taste them!

INGREDIENTS: 

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 3 clove garlic, minced (or to personal taste)
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese (low fat)
  • 1/4 cup 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. As it’s cooling, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in the skillet. Toss with the sauteed onions and garlic until well coated.
  5. Stir in the tomatoes, feta cheese, olives, and basil. Serve warm.
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