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Squash, Not Spaghetti. Surprise!

April 3, 2012

I was always an adventurous eater. As a child the idea of eating a vegetable in place of noodles never derailed my appetite, so I am no stranger to spaghetti squash.

This vegetable is so versatile, walking the line between a squash and spaghetti.  The flesh, full of healthy fiber and folic acid, resembles spaghetti and is the perfect alternative to many noodle dishes.  I often whip up a quick red sauce and use the squash as my base in place of spaghetti, sometimes even adding in some turkey meatballs for a heartier dinner.

On this particular evening I was looking for a lighter meal, so I turned to a dish I have made many times over the past few years, but have not yet blogged about:  Spaghetti squash sautéed with shallots and garlic and then at the last minute tossed with fresh herbs, feta and grape tomatoes. This is a simple dish to prepare and, the best part, you can mix and match ingredients depending on what you have in your refrigerator. No feta, don’t fret; use goat cheese.  No basil, no bother; use cilantro.  No shallots, don’t cry; use onions. (You get the picture!)

1 medium spaghetti squash
2 tablespoons extra virgin olive oil
2 medium shallots, finely chopped
4 garlic cloves, minced
1/2 cup feta cheese
1 pint grape tomatoes
1/3 cup fresh flat leaf parsley, chopped
1/3 cup fresh basil chopped

Preheat oven to 350°F.

Cut spaghetti squash in half, lengthwise.  Remove seeds and place face down in 9×13 baking dish with 2 1/2 cups of water.  Bake for approximately 35 minutes.  Take out of oven, remove from water and allow to cool.  Once cool, using a fork, scoop out the flesh of the squash into a bowl.

In a large sauté pan cook the shallots and garlic in the olive oil, until golden.

Add the squash to the pan and heat for about 2 minutes.  Remove from heat, add the remaining ingredients (feta, tomatoes, parsley and basil) toss to combine and serve over a bed of greens.  Enjoy!


2 Comments leave one →
  1. April 8, 2012 5:18 pm

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