Tuesday, June 30, 2009

Spaghetti Squash w/veggies

(This photo didn't come out well. It was taken the day after when having leftovers.)

1 spaghetti squash
1/2 cups chopped tomatoes
1 1/2 cup chopped onion
3/4 cup crumbled feta cheese
1 small can sliced black olives
4 oz. sliced mushrooms
1-2 minced garlic cloves
2 TBS fresh basil
2 TBS olive oil

There are a couple of ways to prepare the squash. Pierce skin and microwave whole until easy to peirce with a fork or knife. (Note, skin is tough, so the outside doesn't soften a lot, but inside is soft.) Remove seeds. Then using a fork, remove strands of squash. Or bake in oven at 375 degrees for 30 minutes or so. You can also cut in half before cooking and remove seeds prior to cooking. Bake cut side down. In microwave, I add a cup of water to the dish, in oven, spray pan with non-stick spray before baking.

While squash is cooking, chop vegetables. Heat oil in skillet. Saute onion & garlic for about a minute. Add mushrooms and continue cooking until tender. Stir in the tomatoes & basil, stirring gently until warmed-you don't need to cook the tomatoes.

Place squash in bowl. Add vegetables, olives, & feta. Salt & pepper if desired, and serve.

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