Do you know how easy it is to make spaghetti squash? Let me tell you, it is eaasyyy. Ladies, you can even put your husbands in charge of this one! Spaghetti squash is a beautiful winter root vegetable that is a cinch to make. Literally, you slice it length-wise, scoop out the seeds, and put it rind side up in the oven at 375 for 45-60 minutes. Spaghetti squash can be eaten on its own, but I prefer substituting it for noodles, rice, or other grains. It is a great option for those who eat gluten-free. Another bonus -- it's only 30 calories per cup. Woot. Woot.
Cody was traveling this week, which meant I got to experiment in the kitchen. Not that he doesn’t like to experiment; he just doesn’t get as excited as I do about sweet potatoes and spaghetti squash. This Mediterranean Spaghetti Squash recipe was inspired by one of my best friends, Katie. Throughout the years, she has discovered she has various food allergies. Whenever I visit, she is always whipping us up a healthy and delicious meal. This recipe is very similar to a dish she made for us before.
I have played with the ingredients, but I always come back to the combination of garlic, spinach, diced tomatoes, olives, and feta. I just love the flavor combination. I am a garlic freak. I just love it. In fact, I am pretty sure you can smell it coming through my pores. There could be worse smells, right?
Mediterranean Spaghetti Squash
1 medium-sized spaghetti squash
1 can diced tomatoes
4 garlic cloves, minced (I used jarred but fresh would work too)
1/3 cup kalamata olives
4 cups fresh spinach
1/2 cup feta cheese
2 Tablespoons olive oil
1. Cut squash in half length-wise. Scoop out the seeds. Place each half face down
on a foil lined baking sheet. Bake for 45-60 minutes or until tender. When squash
is cooked, you should be able to take a fork and gently pull apart the strands.
Place all of the squash strands in a bowl and set aside; discard rinds.
2. Saute garlic in olive oil over medium heat for 3-5 minutes or until fragrant.
Add diced tomatoes and olives to pan. Cook for 5 minutes; stirring occasionally.
Add spinach to pan and gently stir until spinach is wilted.
3. Add spaghetti squash to pan and coat with tomato mixture. Just before serving,
Even though the squash may take up to an hour to cook, this recipe takes little work. I like to put the squash in the oven as soon as I get home from work. That way, while the squash is cooking I can get other things done around the house. By the time it is done cooking, I am usually relaxed and ready to start step 2. To make this a complete meal, serve it with a green salad and garlic bread. See, there I go again with the garlic! I can’t get enough!
This recipe makes great leftovers. I made it on Wednesday night and took leftovers for lunch on Thursday. A few of my co-workers tasted it and it got a thumbs up! This is a dish you can feel good about eating! I hope you enjoy!
