Spaghetti Squash with Tomatoes & Olives

Spaghetti Squash

A friend introduced me to spaghetti squash just recently and I've been dying to cook it ever since.  I couldn't wait to use it as a pasta substitute in a the right recipe, and here it is!

When cooked the flesh of the spaghetti squash comes out looking just like its namesake, so it makes an excellent grain-free stand-in in any pasta dish!  Have fun!

Tools needed: 
baking sheet
45 minutes
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
1/4 cup sliced black olives
2 tablespoons chopped, fresh basil
1/2 cup crumbled goat cheese (or parmesan or cheese substitute for vegan)
  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 until tender.  Add garlic, and saute for 2-3 minutes.  Stir in the tomatoes and cook only until the 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 sauteed vegetables, olives and basil.
  5. Scoop servings into serving bowls.  Top with cheese.  Serve warm.


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