Spaghetti Squash
Spaghetti squash recipe halved lengthwise, seeded, tossed with cooked veggies, feta, olives, basil
Spaghetti squash recipe halved lengthwise, seeded, tossed with cooked veggies, feta, olives, basil
- Carbohydrate 9.87668563640189 g
- Cholesterol 16.6875 mg
- Fat 7.96337666774788 g
- Fiber 0.752900001108428 g
- Protein 3.30062374996851 g
- Saturated Fat 3.12904260422399 g
- Serving Size 1 1 Serving (92g)
- Sodium 378.618166635704 mg
- Sugar 9.12378563529347 g
- Trans Fat 0.307160645834501 g
- Calories 120 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with 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. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Operating under strict time limits requires abandoning the notion that roasting squash takes an hour. Baking cut-side down on a greased sheet at 350 degrees F for thirty minutes accelerates softening while steaming the interior flesh. The most common error involves over-roasting, which converts the natural pectin into mush instead of distinct, toothsome strands. Pull the halves from the oven the moment a sharp knife pierces the outer rind with minimal resistance. While the squash roasts, cook chopped onions in vegetable oil over medium heat until translucent, adding minced garlic for precisely two minutes before aromatics burn and turn bitter. Chemical compounds in tomatoes and olives supply glutamates that complement the salty, high-fat profile of crumbled feta cheese. Scrape the interior strands using a large metal spoon, avoiding the outer skin to prevent bitterness. Toss the hot strands immediately with the warm vegetable mixture so residual heat gently softens the cheese without completely melting it.
