Yummy Spaghetti Squash
Spaghetti squash is a much healthier option than regular pasta. This recipe is so light and tasty it is almost unbelievable! There is no heavy sauce, no sauce at all really, just gets it’s great flavor from the fresh vegtables sautéed with olive oil, topped off with a bit of crumbled feta cheese.
1 Spaghetti Squash
1 Medium Onion (diced)
Garlic to Liking (you can never have too much)
2-3 Fresh Tomatoes (diced)
1 Cup Fresh Vegetables of Your Choice
(I used green, red and yellow bell pepper for taste and color contrast)
Red Pepper Flakes
Lean Meat is Optional (I used nice sized shrimp)
Olive Oil – Enough for sautéing vegtables
Fresh Cut Basil
Feta Cheese Crumbles
Slice spaghetti squash in half from stem. Place “meat” side down in a baking dish with a little water in bottom to help soften the “noodles” Bake at 375 for about 35 – 45 minutes depending on the tenderness desired (when a knife can pierce the skin easily it is usually a good indication that it is done) Set aside to cool.
While spaghetti squash cools enough to handle, heat olive oil. Add onions, peppers and garlic and sauté until onion is translucent. Add diced tomatoes and simmer until warmed through. Sprinke in some red pepper flakes to taste. Add uncooked shrimp or other cooked meat and simmer (until shrimp are pink in color)
While shrimp cook, fork the “noodles” out of the spaghetti squash and place in a large bowl. Pour vegetable mixture over “noodles” and toss. Sprinkle crumbled feta cheese and fresh cut basil, toss and enjoy!Note: Sp aghetti Squash “noodles” are naturally firmer that regular pasta with a wonderful crisp. If you prefer a softer “noodle” you could use zucchini squash and create a “zoodle”. Just slice zucchini long ways into “noodles” using a mandolin or grater. Place “noodles” in a mesh strainer. Sprinkle some sea salt on and toss. Let drain as long as needed to remove as much moisture as possible. Once drained these zoodles just need 2 to 3 minutes in boiling water!
Posted 5 weeks ago by Barbara Nobles
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