Spaghetti Squash
The flesh of spaghetti squash comes out in long strands, resembling noodles. In this recipe, the noodles are tossed with a mixture of colorful vegetables and feta cheese for a surprisingly satisfying dish.
The flesh of spaghetti squash comes out in long strands, resembling noodles. In this recipe, the noodles are tossed with a mixture of colorful vegetables and feta cheese for a surprisingly satisfying dish.
- Carbohydrate 20.1956189697352 g
- Cholesterol 16.6875 mg
- Fat 8.81457666774788 g
- Fiber 0.752900001108428 g
- Protein 4.25635708330184 g
- Saturated Fat 3.30376260422399 g
- Serving Size 1 1 serving (241g)
- Sodium 404.004833302371 mg
- Sugar 19.4427189686268 g
- Trans Fat 0.564013979167835 g
- Calories 166 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.
Roasting and Extracting the Strands
Operating within a strict thirty-minute preparation window requires precise heat management. Roasting the squash cut-side down traps moisture inside the cavity, steaming the flesh simultaneously as the exterior bakes at 350 degrees Fahrenheit. Placing the halves directly on a greased baking sheet ensures even contact heat. Test donateness by inserting a sharp knife into the thickest part of the rind. Minimal resistance indicates the cell walls have softened enough to release individual strands. Allow the halves to cool until they can be comfortably handled before scraping with a large spoon.
Managing Leftovers and Adaptations
Starch structure changes upon chilling, making second-day storage successful when handled correctly. Store the combined squash and vegetable mixture in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to prevent the feta cheese from separating into oil and solids. Dietary adjustments are straightforward. Replace the feta with a firm plant-based alternative at a one-to-one ratio for dairy-free diets, or omit the olives to reduce overall sodium content without altering the base moisture balance.
