I recently saw a recipe for spaghetti squash that sounded so good! I only remembered a few of the ingredients and was sure to pick them up at the grocery store this week. Unfortunately when I went to make it, I couldn’t remember where I saw the recipe, and couldn’t find it anywhere! So much for my organization skills! Lol! 🙂
I’m glad now that I couldn’t find the recipe, because what we had for dinner was delicious! I’m not sure I’ll even look for the other one any more.
Greek Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeds removed
1/2 Vidalia onion, chopped
1-2 large fresh tomatoes, chopped
1/2 cup Kalamata Olives, quartered
2 Tablespoons fresh Basil, chopped
1 teaspoon garlic powder
Salt and pepper
Feta Cheese crumbles
Pre-heat oven to 350 degrees. Place spaghetti squash halves cut side down in a greased 9×13 baking dish. Pour approximately 1/2 to 1 cup of water in the pan and cover with aluminum foil. Bake for 30-45 minutes or until a knife can be inserted without much resistance. Once fully cooked, remove from oven and allow to cool until it can be easily handled.
While your squash is cooling, or during the last 15 minutes of baking, you can prepare the rest of the ingredients. Sauté the onions in olive oil over medium heat until tender. Add in the chopped tomato and garlic, season with salt and pepper and cook until the tomatoes are heated through. Remove from heat and stir in the fresh chopped basil and Kalamata olives.
After the squash has cooled, use a fork to scrape the squash and place it into a medium bowl. Scraping the squash will produce spaghetti like strings. If you have never done this before, I have to say it is pretty of fun. If the squash isn’t too hot, it may be something your kids would enjoy helping with. 🙂
Once the squash has been stringed and the onions and tomatoes have been cooked, combine the two and toss with a fork until well mixed. It is ideal to serve this warm, but was still good cool. In fact, my husband said it was great cold the next day!
If you are staying away from dairy, it is very good as is. If you are able to eat dairy, you must try this with feta cheese sprinkled on top. The feta added so much to this dish. It was delicious without it, but was absolutely addictive with it!
This recipe is definitely on our “keeper” list. Little Mouse (my daughter) wasn’t too thrilled with it. She had her one bite of something new and decided to stick with the left over ‘traditional’ spaghetti from the other night. 🙂 For someone who has never had spaghetti squash, don’t expect the taste or texture to be that of spaghetti. It is actually crunchy instead of chewy. I think it was probably the texture that Little Mouse didn’t like. She likes everything to be ‘soft’ at this point in her life. 🙂
Give it a try, and then let me know how you like it!