Spaghetti Squash with Tomatoes, Cheese, and Basil
Spaghetti squash is roasted with veggies, feta cheese, and olives to make this surprisingly tasty side dish or vegetarian meal. The roasted flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named.
Ingredients
- 1 spaghetti squash halved lengthwise and seeded
- 2 Tbsp vegetable oil
- 1 onion chopped
- 1 clove garlic minced
- 1½ cups chopped tomatoes
- ¾ cup crumbled feta cheese (or other cheese, such as goat)
- 2 Tbsp chopped fresh basil
- 3 Tbsp sliced black olives (optional)
- mushrooms (optional)
Instructions
- Gather all ingredients. Preheat the oven to 350℉ (175℃). Lightly grease a baking sheet.
- Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes, to an hour. Remove squash from oven and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
- Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
- Serve warm.
Notes
You can substitute different vegetables in this recipe, but I think it looks better if you use veggies that have contrasting colors.
