Family Recipes and more



Spaghetti Squash - Greek Style



From the kitchen of Stephanie Knewasser



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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.



Comments



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.



Cooked. It looks similar to other cooked squash, but there's a hint of stings. Instead of scooping with a spoon, use a
fork.



Drag the tines of a fork along the
inside of the squash. It will fall
apart into strings.