Try this Spaghetti Squash recipe!
- 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.
Feta cheese provides the necessary salinity and fat to balance the naturally sweet, high-water strands of roasted winter squash. Because the fruit releases moisture continuously as it sits, salt levels shift significantly over the first twenty-four hours in the refrigerator.
Storing the baked strands separately from the warm tomato and onion mixture prevents the vegetable base from turning watery during refrigeration. When reheating leftovers, place the mixture in a skillet over medium-low heat rather than using a microwave, which tends to rubberize the proteins in the cheese and trap excess steam inside the squash strands.
Adjusting this yield for smaller or larger households requires careful monitoring of surface area on the baking sheet. Overcrowding the pan traps steam and prevents the cut edges of the squash from achieving the necessary caramelization at 350 degrees Fahrenheit.
Fresh basil oxidizes rapidly once chopped, turning dark and losing its volatile aromatic compounds within hours. Stir the herb into the dish immediately before serving rather than mixing it into storage containers ahead of time.
