Oct 26, 2011

Spaghetti Squash

I tasted Spaghetti Squash for the first time last year and loved it. We made a different recipe last year and we couldn't find it. Now, I have no excuse for losing this one :). 
This recipe is super healthy too. It serves 6, but I guess that also depends on the serving size too. The website I got this from said it has 147 Calories which isn't bad all but they didn't specify the serving size.
So with out further ado, here is a great fall recipe!!!

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable or olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes (ish)
3/4 cups crumbled feta (ish)
3 tablespoons sliced black olives (ish, we used 3/4 of a can)
2 tablespoons chopped fresh basil (we used dried)
8 cooked Chicken Tenders

Preheat oven to 350*F

Halve the squash and de-seed

Lightly grease a baking sheet

Place spaghetti squash cut sides down on the prepared baking sheet and bake for 30 minutes 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 2-3 minutes
(If you wanted our chicken to have a little flavor you could cook with the garlic and remove before adding the tomatoes)

Stir in tomatoes and cook only until warm

Use a large spoon or fork and 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!!

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1 comment:

  1. Looks good! I've never had spaghetti squash before!!
    Thanks for sharing at Show & Share!