Even if you don’t love squash, you will love
this recipe!
Becky Low shares her recipe for Feta and
Spaghetti Squash!
Feta and Spaghetti Squash
1 medium spaghetti squash, about 2 pounds*
2 tablespoons butter
1 onion
2 cloves finely minced garlic
2 cups chopped tomatoes**
¼ cup chopped fresh basil
¼ cup shredded Parmesan cheese
salt and fresh ground pepper to taste
1 cup crumbled Feta cheese
½ cup olives, cut in half
2-4 tablespoons crumbled, crisp cooked bacon, optional
fresh basil leaves, optional garnish
Cook spaghetti squash in your favorite way; see
suggestions below.* Remove seeds, scrape cooked squash from
inside using a fork to shred and create spaghetti like
strands; place squash on serving platter; set aside and
keep warm.
While squash is cooking prepare onion and tomato.
Peel onion and cut into quarters, then thinly slice. Melt
butter in skillet; add onions and sauté over medium heat,
stirring frequently, until onions are golden brown and
transparent. Add garlic and continue to cook until
fragrant. Add tomatoes, chopped basil and Parmesan cheese;
heat until tomatoes start to juice and ingredients are
heated through. Spoon tomatoes over warm spaghetti squash.
Lightly sprinkle with salt and fresh ground pepper; add
crumbled Feta cheese. Just before serving, lightly toss;
garnish with olives, additional basil, and optional
crumbled bacon. Serve warm or cold.
Notes:
Wonderful side dish to grilled or roast beef! Adjust
portions to suit taste preferences. Serves about 6-8
Alternate quick tip – substitute the chopped tomatoes,
garlic and basil with prepared bruschetta mix found in the
produce or deli section of the grocery store.
Cooking Spaghetti Squash
*Roasted – cut squash in half lengthwise, scoop out seeds;
brush inside and edges lightly with melted butter, season
inside with salt and pepper; place cut side down on a
baking sheet with sides; roast at 375 degrees for about 35
minutes. Remove squash with a fork, shredding as you go.
*Baked whole – poke with a sharp knife to create several
vent holes; place entire squash in oven on a baking sheet,
bake at 350 degrees for about one hour. Cool enough to
handle, cut in half, and scoop out seeds, then remove flesh
with a fork.
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