I was always an adventurous eater. As a child the idea of eating a vegetable in place of noodles never derailed my appetite, so I am no stranger to spaghetti squash.
This vegetable is so versatile, walking the line between a squash and spaghetti. The ﬂesh, full of healthy ﬁber and folic acid, resembles spaghetti and is the perfect alternative to many noodle dishes. I often whip up a quick red sauce and use the squash as my base in place of spaghetti, sometimes even adding in some turkey meatballs for a heartier dinner.
On this particular evening I was looking for a lighter meal, so I turned to a dish I have made many times over the past few years, but have not yet blogged about: Spaghetti squash sautéed with shallots and garlic and then at the last minute tossed with fresh herbs, feta and grape tomatoes. This is a simple dish to prepare and, the best part, you can mix and match ingredients depending on what you have in your refrigerator. No feta, don’t fret; use goat cheese. No basil, no bother; use cilantro. No shallots, don’t cry; use onions. (You get the picture!)
Spaghetti Squash Surprise
1 medium spaghetti squash
2 tablespoons extra virgin olive oil
2 medium shallots, ﬁnely chopped
4 garlic cloves, minced
½ cup feta cheese
1 pint grape tomatoes
⅓ cup fresh ﬂat leaf parsley, chopped
⅓ cup fresh basil chopped
Preheat oven to 350°F.
Cut spaghetti squash in half, lengthwise. Remove seeds and place face down in 9x13 baking dish with 2 ½ cups of water. Bake for approximately 35 minutes. Take out of oven, remove from water and allow to cool. Once cool, using a fork, scoop out the ﬂesh of the squash into a bowl.
In a large sauté pan cook the shallots and garlic in the olive oil, until golden.
Add the squash to the pan and heat for about 2 minutes. Remove from heat, add the remaining ingredients (feta, tomatoes, parsley and basil) toss to combine and serve over a bed of greens. Enjoy!