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.
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, 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 squash
Cooked squash scoops out in strings
Cooked.  It looks similar to other
cooked squash, but there's a hint of
stings.  Instead of scooping with a
spoon, use a fork.
Spaghetti Squash Italiano
Drag the tines of a fork along the
inside of the squash.  It will fall apart
into strings.
Spaghetti Squash Italiano.  Never had spaghetti squash?  It may look like
spaghetti, but it doesn't taste like it.  Spaghetti is made from flour and is soft
whereas spaghetti squash is a vegetable and has a firmer, almost crunchy
bite.  Spaghetti squash, like spaghetti, doesn't have much flavor of it's own
and can be used as you would use spaghetti.
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