Spaghetti Squash with Tomatoes & Olives
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!
- Preheat oven to 350 degrees. Lightly grease a baking sheet.
- 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.
- 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.
- 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.
- Scoop servings into serving bowls. Top with cheese. Serve warm.