Sunday, October 14, 2012

Spaghetti Squash with Tomatoes and Parmesan

I love Fall for many reasons, one of those reasons are the amazing variety of squashes!  The possibilities are seriously endless!! 

Last time I was at the farmers market I picked up a few different types of squash.  One of the kinds was Spaghetti Squash, probably one of the most universally recognized types. I promise, you will NOT be disappointed with this dish. The flavor bursts are out of this world delicious! I bet you the kids will love this dish too! 

Spaghetti Squash with Tomatoes and Parmesan 

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 yellow onion, chopped
1 clove garlic, minced
1-8oz can of diced tomatoes, drained
1/8-1/4 cup grated parmesan cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
salt, to taste
Directions

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Using a sharp knife, very carefully cut the squash in half lengthwise.  Scoop out the seeds and discard them.

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.

Cut the onion and mince the garlic. 

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 olives and cook only until mixture is warmed.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. 
Toss with the tomatoes, olives, parmesan cheese, and basil. 
Serve warm.

Listening to: Never Shout Never - California

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