Grapefruitprincess ReLoaded: Recipe: Easy Greek-ish Spaghetti Squash

Saturday, March 26, 2016

Recipe: Easy Greek-ish Spaghetti Squash

I've had a spaghetti squash sitting in my fridge for a while now, and could never decide what to do with it. After googleing some recipes, I decided to go with one I found on allrecipes.com, but changed it up a little, especially spice-wise. So this is what I did:


"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon Knorr® Bouillon Instant Stock Mix - Vegetable (or Chicken)

3-4 medium sized tomatoes, chopped
1/4 cup sliced black olives
1 handfull chopped fresh basil
3/4 cup crumbled feta cheese

Directions

Halve the spagheti squash lengthwise, and remove the seeds. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place the spaghetti squash with cut sides down on the prepared baking sheet. Bake for 40 minutes in the preheated oven (or until a sharp knife can be inserted with only a little resistance). Remove your squash from oven and set it aside to let it cool off enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, about 2 to 3 minutes. Stir in the tomatoes and cook until they are warmed through.
Use a large spoon to scoop the stringy pulp from the squash, and add it to your veggies in the skillet. Toss with the vegetables, feta cheese, olives, and basil. Serve warm!

To keep it strictly vegan, just leave out the feta cheese! Add more veggies, like peppers, eggplant, zucchini... you name it for an even more colorful and healthy dish!

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8 comments :

  1. I've always wanted to try spaghetti squash - it's supposed to be very good and very healthy :)

    ReplyDelete
  2. I haven't made SS in a long time. I loved your name for the recipe and will pin it for next week!
    Carol
    www.carolcassara.com

    ReplyDelete
  3. That sounds better than the normal kind! I will have to try it.

    ReplyDelete
  4. I am not a fan of squash, but the recipe sounds good

    ReplyDelete
  5. Thanks for sharing. I love squash and feta cheese so I'm excited to try this. I've put my cooking hat on recently

    ReplyDelete
  6. this looks so good. my daughters would love it.

    ReplyDelete
  7. Yummm... This sounds so delicious!! I would love to try this recipe today! Thanks for sharing!!

    ReplyDelete
  8. Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂
    Regards: Eve Hunt

    ReplyDelete

Thank you so much for taking the time to leave a comment. I love reading them all and will try my best to answer all of your questions. If you would like to contact me for a quicker response please feel free to tweet me at (@grfrprincess), message me on Instagram (@anni_s) or email me. ~Anni

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Recipe: Easy Greek-ish Spaghetti Squash

I've had a spaghetti squash sitting in my fridge for a while now, and could never decide what to do with it. After googleing some recipes, I decided to go with one I found on allrecipes.com, but changed it up a little, especially spice-wise. So this is what I did:


"The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors."

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon Knorr® Bouillon Instant Stock Mix - Vegetable (or Chicken)

3-4 medium sized tomatoes, chopped
1/4 cup sliced black olives
1 handfull chopped fresh basil
3/4 cup crumbled feta cheese

Directions

Halve the spagheti squash lengthwise, and remove the seeds. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place the spaghetti squash with cut sides down on the prepared baking sheet. Bake for 40 minutes in the preheated oven (or until a sharp knife can be inserted with only a little resistance). Remove your squash from oven and set it aside to let it cool off enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, about 2 to 3 minutes. Stir in the tomatoes and cook until they are warmed through.
Use a large spoon to scoop the stringy pulp from the squash, and add it to your veggies in the skillet. Toss with the vegetables, feta cheese, olives, and basil. Serve warm!

To keep it strictly vegan, just leave out the feta cheese! Add more veggies, like peppers, eggplant, zucchini... you name it for an even more colorful and healthy dish!

 photo Footer.png
 
Check out my amazing sponsor:

8 comments :

  1. I've always wanted to try spaghetti squash - it's supposed to be very good and very healthy :)

    ReplyDelete
  2. I haven't made SS in a long time. I loved your name for the recipe and will pin it for next week!
    Carol
    www.carolcassara.com

    ReplyDelete
  3. That sounds better than the normal kind! I will have to try it.

    ReplyDelete
  4. I am not a fan of squash, but the recipe sounds good

    ReplyDelete
  5. Thanks for sharing. I love squash and feta cheese so I'm excited to try this. I've put my cooking hat on recently

    ReplyDelete
  6. this looks so good. my daughters would love it.

    ReplyDelete
  7. Yummm... This sounds so delicious!! I would love to try this recipe today! Thanks for sharing!!

    ReplyDelete
  8. Thank you for this great post. Your ketchup recipe is a staple in my kitchen! I just made another batch yesterday 🙂
    Regards: Eve Hunt

    ReplyDelete

Thank you so much for taking the time to leave a comment. I love reading them all and will try my best to answer all of your questions. If you would like to contact me for a quicker response please feel free to tweet me at (@grfrprincess), message me on Instagram (@anni_s) or email me. ~Anni