From the kitchen of Stephanie Knewasser. Spaghetti
squash is tossed with sautéd onions, garlic, tomatoes,
feta & basil for a healthy meal. Adjust ingredient
amounts to suit your taste.
squash is tossed with sautéd onions, garlic, tomatoes,
feta & basil for a healthy meal. Adjust ingredient
amounts to suit your taste.
Cut in half lengthwise:
1 spaghetti squash
Scoop out seeds.
Place cut side down in a pan sprayed with cooking
spray.
Add some water to cover bottom of pan.
Bake @ 350, 35 min or until a sharp knife can easily
pierce the skin. If you over cook it, it will be mushy
instead of stringy.
Cool until easy enough to handle.
Meanwhile, heat in a skillet over med heat:
2-3 Tbsp oil
1 large onion, chopped
Sauté until tender.
Add:
1 large clove garlic, minced
Sauté 2 minutes.
Add:
2-4 large tomatoes, chopped
Cook 1-2 minutes, just to warm tomatoes.
Using a fork or spoon, scoop the squash into a bowl.
Add:
4 oz crumbled feta
3 Tbsp sliced olives (optional)
1 tsp basil (or 2 Tbsp fresh)
salt & pepper
Serve warm.
1 spaghetti squash
Scoop out seeds.
Place cut side down in a pan sprayed with cooking
spray.
Add some water to cover bottom of pan.
Bake @ 350, 35 min or until a sharp knife can easily
pierce the skin. If you over cook it, it will be mushy
instead of stringy.
Cool until easy enough to handle.
Meanwhile, heat in a skillet over med heat:
2-3 Tbsp oil
1 large onion, chopped
Sauté until tender.
Add:
1 large clove garlic, minced
Sauté 2 minutes.
Add:
2-4 large tomatoes, chopped
Cook 1-2 minutes, just to warm tomatoes.
Using a fork or spoon, scoop the squash into a bowl.
Add:
4 oz crumbled feta
3 Tbsp sliced olives (optional)
1 tsp basil (or 2 Tbsp fresh)
salt & pepper
Serve warm.
Cooked. It scoops out stringy.
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