Spaghetti Squash with Tomato and Feta
Spaghetti Squash with Tomato and Feta
Basil, Main Dishes, Recipe, Red Pepper, Spaghetti Squash, Sweet Pepper, Tomato
March 29, 2017
Spaghetti Squash with Tomato and Feta
Ingredients
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 sweet red pepper, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2 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.
3 Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add the sweet red pepper and saute for 3-4 minutes. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4 Use a large spoon to 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.
