Sunday, October 23, 2011

Greek Spaghetti Squash

by Kris Pitcher

I love squash! Spaghetti squash in particular has a great texture and the flesh is like noodles. Oh, I LOVE noodles. Noodles, however do not love my figure. So, this is a great way to enjoy the bounty of the fall harvest and explore something new without breaking your good eating habits.

Greek Spaghetti Squash


1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Nutritional Information

Amount Per Serving  Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg

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