Spaghetti Squash
Spaghetti Squash, a type of vegetable with stringy pulp that resembles pasta when cooked is baked and combined with feta cheese, sauteed vegetables, olives and basil.
Spaghetti Squash, a type of vegetable with stringy pulp that resembles pasta when cooked is baked and combined with feta cheese, sauteed vegetables, olives and basil.
- 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.
What the ingredient list does not tell you is that spaghetti squash relies entirely on thermal precision to maintain its signature noodle-like strands. Botanical cultivars of Cucurbita pepo have contained these fibrous internal structures for centuries, but improper heating easily turns them into mush.
Mastering the Strand Texture
Roasting at 350°F cut-side down traps moisture while softening the flesh. Check for doneness at 30 minutes using a sharp paring knife. The blade should enter with minimal resistance while the strands retain structural integrity. Overcooking breaks down the pectin cell walls, releasing trapped water and collapsing the delicate strands into a watery puree. Once scraped, toss the warm squash immediately with warm skillet tomatoes, olives, and feta. For a dairy-free adaptation, substitute crumbled vegan feta or nutritional yeast at a 1:1 ratio to preserve the salty, savory profile.
- Mushy strands: You baked past the 30-minute mark or picked an oversized squash that trapped excess steam.
- Watery bottom in bowl: The squash rested cut-side down on the board after baking instead of draining cut-side up.
- Clumped strands: Rake with a wide fork instead of a large spoon to preserve length.
