Do you ever get obsessed with ingredients? I mean, really obsessed to the point where most of your meals stars this one ingredient? My current obsession is spaghetti squash.
I don’t know what is is, but I often become obsessed with ingredients. To the point where for about a week, they are the star of all my dishes. Then, a week or two passes, and I fall in love with another ingredient, and on goes this madness.
Currently, I’m obsessed with SPAGHETTI SQUASH! It could have something to do with the fact that I’ve almost entirely cut out processed starches; after all. this is the closest I can come to reminiscing about big and fabulous pasta dinners *drool*.
Truly though, if you are on your way to eating healthy, spaghetti squash is a great alternative to pasta-like dishes. NO, it won’t taste like nonna’s home made pasta, but it’s close enough to remind you of a time you did eat carbs. Enjoy.
Greek Spaghetti Squash
*gluten-free, and vegan (if served without feta)
- 1 medium spaghetti squash (2 lbs)
- 1/2 cup onion, chopped
- 1/2 cup sweet red pepper, chopped
- 2 garlic cloves, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 table spoon of your best olive oil
- 1/3 cup pitted Greek black olives, chopped
- 2 tablespoons feta cheese, crumbled
+ salt and pepper to taste
Preparing the squash: Pre-heat oven to 375′. Cut squash in half, length wise. Scoop out, and discard seeds. Lightly brush 1 table spoon of the olive oil on the inside of the squash. Liberally season with salt and pepper. You don’t have to be too careful here: just slather, sprinkle, and it’s ready! Place squash cut side down on a foil-lined pan. Bake/roast for 45-50 minutes.
Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
While the squash is cooking: lightly saute onion, red pepper, garlic, oregano, basil, salt and pepper in remaining oil until tender. Saute until onion and red-pepper is tender (..but still has a slight crunch). This takes about 5 min. Stir in Olives, and cook for another minute or so.
When the squash has cooked, and is cool enough to handle: After you’ve separated the spaghetti squash, and you have your strands (this part is cool), toss them with your vegetables. Sprinkle with feta cheese right before you serve.
I love this dish both cold or hot… as a main or as a side dish. Your choice!