Recently, during a charity dinner demonstration for the Joplin Area Catholic Schools, I prepared a Mediterranean spaghetti squash course. The garlic and onion add a mild sweetness, while the feta and Kalamata olives layer a subtle tartness and brine character to the dish. The tomatoes and basil add freshness and round out the recipe.
Mediterranean Spaghetti Squash
1 spaghetti squash
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 C tomatoes, diced or chopped
3 Tblsp Kalamata or black olives, sliced
3/4 C feta cheese, crumbled
2 Tblsp fresh basil, chiffonade
1. Slice squash in half, lengthwise. Scoop out and discard seeds. NOTE: You can also roast
the seeds like pumpkin seeds, and eat as a snack or garnish the dish.
2. Place the squash, sliced side down, on a baking sheet or baking dish and roast at 400*F
for 35-45 minutes, or until you can easily pierce the flesh with a fork.
3. Meanwhile, sauté the onion and garlic in about 2 Tblsp of the olive oil over medium-high
heat, until translucent.
4. Add the tomatoes and heat through.
5. When the squash comes out of the oven, set aside to cool slightly.
6. Using a fork, scrape the strands of flesh from the squash halves.
7. Place the "spaghetti" in a serving dish and toss with the onion, garlic, tomato mixture, olives, feta, and basil. If necessary, or desired, toss with a little drizzle of olive oil.
8. Serve as a side dish or pasta course.