Spaghetti Squash
Such a perfect name for this squash. When it's baked, its meat looks like glistening strands of pasta. For this recipe, the squash is baked and then combined with feta cheese, sauteed vegetables, olives, and basil. Lovely.
Such a perfect name for this squash. When it's baked, its meat looks like glistening strands of pasta. For this recipe, the squash is baked and then combined with feta cheese, sauteed vegetables, olives, and basil. Lovely.
- Carbohydrate 49.10632 g
- Cholesterol 100.125 mg
- Fat 113.05738 g
- Fiber 6.06420019161701 g
- Protein 22.08088 g
- Saturated Fat 23.838583 g
- Serving Size 1 1 recipe (913g)
- Sodium 1545.376 mg
- Sugar 43.042119808383 g
- Trans Fat 3.119268 g
- Calories 1261 calories
Step-by-step
- 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.
Operating under strict pantry limitations requires transforming neutral starches through high-acid and high-sodium add-ins. Roasting the gourd cut-side down traps moisture inside the cavity, steaming the flesh until it yields easily to a paring knife at 350 degrees F after 30 minutes. Scraping the interior strands releases individual pectin walls that naturally mimic cylindrical pasta shapes without requiring wheat processing.
Combining hot squash strands with crumbled feta cheese creates immediate thermal softening, allowing the dairy fats to coat the vegetable fibers smoothly. Salty kalamata olives puncture this richness with concentrated brine, while fresh basil introduces volatile aromatic compounds that brighten the heavy cooked tomatoes. Cook the diced onions slowly in neutral oil over medium heat until translucent, then add minced garlic for precisely 120 seconds to prevent acrid sulfur compounds from developing in the pan.
Balancing moisture levels remains critical because water trapped inside raw tomatoes can dilute the dressing emulsion rapidly. Adding the diced fruit to the skillet strictly for warmth prevents structural collapse while ensuring uniform heat distribution throughout the final mixture. Drain excess liquid from the cubed tomatoes in a fine-mesh sieve beforehand if the fruit yields an excessive volume of juice.
Pairing this dish with crisp green salads dressed in sharp lemon vinaigrette provides necessary contrast to the dense, warm feta cheese. Crusty sourdough bread toasted with olive oil absorbs residual vegetable liquids effectively on the plate.
