Friday, November 5, 2010

Spaghetti Squash with Feta Cheese, Tomatoes, and Olives

This recipe, courtesy of, was submitted by Joey, a CSA shareholder from Philadelphia ( He writes, “I made this the last time we got a Spaghetti squash in our box and it was incredibly delicious and shockingly easy. I’ll be doing this again with the cherry tomatoes that came with this week’s squash. Thought others might like it as much as we did…”

Spaghetti Squash with Feta Cheese, Tomatoes, and Olives
Serves 4

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped 1 clove garlic, minced
1½ cups chopped tomatoes
¾ cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared 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 sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only 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 the sautéed vegetables, feta cheese, olives, and basil. Serve warm.

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