Recipe of the Week

Maybe I should switch to calling this "Recipe of the Month", haha.  Well, I'll give it another try to post a recipe weekly.

Savory Spaghetti Squash
Serves 4, Total time 45 minutes

Ingredients:
1 spaghetti squash, halved lengthwise and seeded
2 Tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 Tbsp sliced black olives
2 Tbsp chopped fresh basil

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a baking sheet.
2. Place spaghetti squash cut side down on the baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat.  Saute onion in oil until tender.  Add garlic and saute for 2-3 minutes.  Stir in the tomatoes and cook until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with sauteed vegetables, olives, feta cheese, and basil.  Serve warm.

 After reading some of the reviews for this recipe, I took a user's suggestion and poured a bit of water at the bottom of the baking sheet that the squash was placed on.  The squash did take longer than 30 minutes to cook, so be prepared for that.  I also just used dried basil to taste, as opposed to fresh basil, and that worked out well!  I served this dish with meatballs!

I found this recipe on the Allrecipes website.