Roasted Spaghetti Squash with Sauteed Vegetables, Feta and Basil (#2232)

Serves
Ready
6
44
Minutes
Prep
Cook
12
Minutes
32
Minutes
Categories
Side Low Fat Vegetarian Healthy
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Ingredients

  • 1 Spaghetti Squash halved lengthwise and seeded
  • 1 1/2 tablespoons Olive Oil or any vegetable oil
  • 1 Onions chopped
  • 2 cloves Garlic or to taste, minced
  • 1 1/2 cups Tomatoes chopped, fresh or canned
  • 2/3 cup Feta Cheese crumbled
  • 2 1/2 tablespoons Black Olives sliced
  • 2 1/2 tablespoons Basil freshly chopped
  • 1 Salt And Black Pepper to taste

Directions

  1. Preheat oven to 350° f (180° c) f (175 degrees c).
  2. Lightly coat a baking sheet with cooking spray or grease with butter.
  3. 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.
  4. Remove squash from oven, and set aside to cool enough to be easily handled.
  5. Meanwhile, heat oil in a skillet over medium heat.
  6. Stir in onion, and cook until tender.
  7. Stir in garlic, and cook for about 2 minutes.
  8. Stir in the tomatoes until tomatoes are warm.
  9. Use a large spoon to scoop the stringy pulp from the squash, and arrange in a large bowl.
  10. Mix in the sauteed vegetables, feta cheese, olives, and basil; toss until well combined.
  11. Season with salt and black pepper to taste if desired.
  12. Serve warm.
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