THIS IS AMAZING. I admit to deviating widely from the written instructions (zucchini wasn't originally called for, salted after each addition of vegetable in skillet, didn't measure a thing, added much more garlic than 1 clove) but this recipe is SO good.
I believe it is my favorite vegetable recipe that I've made. EVER. The leftovers are already eaten.
Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons EVOO
1 onion, chopped
1 clove garlic, minced
1 zucchini, chopped
1 1/2 cups grape tomatoes, halved
3/4 cup crumbled feta cheese
2 tablespoons chopped fresh basil
1. Preheat oven to 375 degrees. Lightly grease a baking sheet.
2. Cut spaghetti squash in half, lengthwise. Remove seeds. Poke sides of squash with a fork (much like you do with potatoes). Rub EVOO into inside of squash and sprinkle with a little salt. Place squash cut side down onto baking sheet and bake until soft, approximately 35-45 minutes.
3. Meanwhile, heat EVOO in a skillet over medium heat. Cook and stir onion until tender. Add garlic; cook and stir until fragrant then add zucchini. Cook a few minutes. Add tomatoes and cook until warmed through.
4. Using two forks, scoop the stringy pulp from the squash and place in a large bowl. Toss with the vegetables, feta cheese, and basil. Serve warm.
Bon appetit!
