Mediterranean Spaghetti Squash
Indulge in the robust flavours of the Mediterranean with a delightful twist in this recipe, where the star isn't pasta but rather succulent roasted spaghetti squash. Featuring a vibrant ensemble of feta cheese, tomatoes, olives, and fragrant basil, this dish isn't just a burst of colour on your plate—it's a symphony of satisfying flavours. Serve it as a side dish or enjoy it as a vegetarian main course.
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1½ cups chopped tomatoes (fresh is best)
⅔ cup crumbled feta cheese
¼ cup black olives, sliced
3 tablespoons fresh basil, chopped (can substitute Italian parsley)
Salt and pepper to taste
Directions
Preheat oven to 350°F (175°C) and lightly grease a baking sheet or line with parchment paper.
Place spaghetti squash cut sides down on the baking sheet and bake for 30 - 40 minutes, or until tender.
Remove the spaghetti squash from the oven and allow it to cool enough for handling.
Heat oil in a large skillet over medium heat and sauté onions until tender.
Add garlic and stir for 2 - 3 minutes until fragrant.
Add chopped tomatoes* and cook until warmed through.
*Note: if using canned tomatoes, drain before adding.
Scoop the stringy spaghetti squash flesh out and place in a large bowl.
Toss with the tomato mixture, feta cheese, olives, and basil.
Season to taste with salt and pepper and serve.
