If a veggie could impart a main-dish quality and pasta-like satisfaction, spaghetti squash would be that vegetable. And what’s even better, this dish takes 15 minutes to cook, and a few minutes to throw together. Since this winter squash keeps for months uncut, keep one around for last minute meal ideas or a quick side dish. Serve it up warm or cooled–it’s delish either way!
Grecian Spaghetti Squash
1 large spaghetti squash
1 large clove garlic, pressed or minced
Extra virgin olive oil
salt and pepper
1/2 cup sundried tomatoes
1/2 cup kalamata olives
1/2 cup crumbled feta cheese
Pierce the squash 5 or 6 times with a fork. Microwave on high for 15 minutes, or until skin of squash is tender. Carefully cut open squash, remove seeds, and with a fork, remove all stringy squash flesh into a bowl. Add a quick drizzle of EVOO.
Add the freshly minced garlic.
Add kalamata olives…
…and sundried tomatoes.
Add salt and pepper to taste, and combine.
Add feta, but do not mix until serving. Enjoy!
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yum! i could make this paleo with some goat cheese i think!! yum! thanks! looks delicious!
Goat cheese is paleo and not feta? I gotta read up on paleo!
I love spaghetti squash and this recipe looks fantastic. On the sweet-side, Pioneer Woman has a recipe that uses maple syrup. I suppose I need to pick up a squash soon.
Oooh…maple syrup. That makes me think of this thing I do with acorn squash and maple syrup-y fruit compote. Can’t go wrong with any of these combinations!
I linked back to this recipe on my site today. I hope you don’t mind. I’m in spring break mode and thought it would be an easier week to feature other great recipes out there!
Of course I don’t mind! I sometimes forget myself, that collecting links can be a great and resourceful post!