Roasted Spaghetti Squash with Sauteed Vegetables, Feta & Basil
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 |
spaghetti squash
halved lengthwise and seeded |
* | |
1 ½ | tablespoons |
olive oil
or any vegetable oil |
|
1 |
onions
chopped |
* |
|
2 | cloves |
garlic
or to taste, minced |
|
1 ½ | cups |
tomatoes
chopped, fresh or canned |
|
⅔ | cup |
feta cheese
crumbled |
|
2 ½ | tablespoons |
black olives
sliced |
|
2 ½ | tablespoons |
basil
freshly chopped |
|
salt and black pepper
to taste |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | each |
spaghetti squash
halved lengthwise and seeded |
* |
23 | ml |
olive oil
or any vegetable oil |
|
1 | each |
onions
chopped |
*
|
2 | cloves |
garlic
or to taste, minced |
|
355 | ml |
tomatoes
chopped, fresh or canned |
|
158 | ml |
feta cheese
crumbled |
|
38 | ml |
black olives
sliced |
|
38 | ml |
basil
freshly chopped |
|
1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃) F.
Lightly coat a baking sheet with cooking spray or grease with butter.
Arrange spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes, or until a fork or a small 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. Stir in onion, and cook until tender. Stir in garlic, and cook for about 2 minutes. Stir in the tomatoes until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and arrange in a large bowl.
Mix in the sauteed vegetables, feta cheese, olives, and basil; toss until well combined.
Season with salt and black pepper to taste if desired. Serve warm.