Spaghetti Squash (Try #1), 5/31/10.While Chris was on his cross-country baseball trip, I roasted spaghetti squash. First batch I used the recipe below. It made the squash a little more interesting and was worth a try. The 2nd 1/2 of the squash though, I roasted and saved for dinner two nights later. Try #2 was very tasty, as you might expect, since it was full of butter.
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees F (175 degrees C). 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 in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until 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, feta cheese, olives, and basil. Serve warm.
Herbed Spaghetti Squash (Emeril Lagasse) (Try #2)
- 1 small spaghetti squash, about 2 1/4 pounds
- 2 1/2 tablespoons butter
- 2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
