Spaghetti Squash
Spaghetti squash, a delightful and nourishing dish suited for quick weeknight meals, is simple to prepare and may be personalized to your preference. After roasting the squash in the oven until tender, scoop out the flesh and combine it with your preferred toppings. Feel free to incorporate vegetables, cheese, or meat to your spaghetti squash.
Spaghetti squash, a delightful and nourishing dish suited for quick weeknight meals, is simple to prepare and may be personalized to your preference. After roasting the squash in the oven until tender, scoop out the flesh and combine it with your preferred toppings. Feel free to incorporate vegetables, cheese, or meat to your spaghetti squash.
- 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.
Labels like vegetable oil conceal a critical variable in temperature management. Neutral oils with high smoke points prevent scorching in the skillet, whereas extra virgin olive oil degrades rapidly under medium heat. Raw garlic burns within seconds if introduced too early, turning acrid and ruining the aromatic base for the onions. Sweat the onions until translucent before adding minced garlic, keeping the heat moderate to preserve its sweet pungency.
Baking the squash cut side down traps steam inside the cavity, accelerating internal softening while promoting surface caramelization. A 350 degree Fahrenheit oven environment requires approximately 30 minutes for a medium gourd, though density dictates exact readiness. Test resistance by inserting a sharp paring knife into the thickest part of the outer rind. The blade should meet minimal resistance once the internal strands have relaxed into distinct ribbons.
Fresh tomatoes introduce a high moisture load that can dilute the dressing if not managed correctly. Warm them only until heated through rather than reducing them into a heavy paste, maintaining textural contrast against the crumbly feta cheese and sliced black olives. Tossing the hot squash strands immediately with the seasoned vegetables allows the cheese to soften slightly without melting into grease.
Standard metal baking sheets conduct heat efficiently but frequently warp at higher oven settings. Line the pan with parchment paper to prevent sticking and simplify cleanup when sugar from the squash caramelizes on the surface. Leftovers keep for up to four days in a sealed container, though moisture will continue to weep from the squash strands as they sit in the refrigerator.
