Spaghetti Squash with Sauteed Veggies, Pine Nuts, Olives & Feta
Why I Love This Recipe
Thanks to my cousin Tristan (shoutouts!!!!!) my new favorite food is Spaghetti Squash. Believe it or not I had never actually tried this vegetable before a few weeks ago. I can't get over what I have been missing out on all these years. It's easy to make and a delicious, healthy alternative to your regular run of the mill pasta. This versatile squash can be prepared a variety of ways but my favorite go-to recipe is without a doubt this one.
Ingredients You'll Need
1 medium sized spaghetti squash (look for one with a pale, even color, avoid ones with soft spots or a green color)
2 tbsp olive oil
2 tbsp. basil
1 onion, chopped
1 clove garlic, minced
1 medium tomato, chopped
1/2 red pepper, chopped
1. Preheat oven to 375. Pierce squash all over with a fork. Place squash in a roasting pan, inside oven, and bake for 1 hour. Allow squash to cool for 10 minutes after baking.
2. Meanwhile heat olive oil over medium low heat. Saute onion until soft, 2-3 mins. Stir in garlic, basil, tomato and pepper. Cook several minutes, until tomatoes are warm and pepper has softened.
3. Cut squash in half lengthwise. Use a spoon to scoop pulp and seeds from the squash. Using a fork comb out the strands of squash and place in a large bowl. Toss squash with vegetable mixture.
4. Serve topped with crumbled feta, pine nuts and olives.