Greek Spaghetti Squash *gluten-free, and vegan (if served without feta) Ingredients: - 1 medium spaghetti squash (2 lbs) - 1/2 cup onion, chopped - 1/2 cup sweet red pepper, chopped - 2 garlic cloves, minced - 1/2 tsp dried oregano - 1/2 tsp dried basil - 2 tablespoon of your best olive oil - 1/3 cup pitted Greek black olives, chopped - 2 tablespoons feta cheese, crumbled + salt and pepper to taste
Directions: Preparing the squash: Pre-heat oven to 375ʹ. Cut squash in half, lengthwise. Scoop out, and discard seeds. Lightly brush 1 tablespoon of the olive oil on the inside of the squash. Liberally season with salt and pepper. You don’t have to be too careful here: just slather, sprinkle, and it’s ready! Place squash cut side down on a foil-lined pan. Bake/roast for 45-50 minutes.
Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
While the squash is cooking: lightly saute onion, red pepper, garlic, oregano, basil, salt and pepper in remaining oil until tender. Saute until onion and red-pepper are tender (..but still has a slight crunch). This takes about 5 min. Stir in Olives, and cook for another minute or so. When the squash has cooked and is cool enough to handle: After you’ve separated the spaghetti squash, and you have your strands (this part is cool), toss them with your vegetables. Sprinkle with feta cheese right before you serve.
I love this dish both cold or hot... as a main or as a side dish. Your choice!