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I have to tell you I was skeptical about all the recipes I’ve been seeing for spaghetti squash. I mean, pasta is pasta, and there really is no substitute. But it seems like everyone is talking and writing about spaghetti squash and how great it is, and so I caved. I tried it and now I’m a fan, too. I’ll be honest, here, though. It’s not pasta, so if you think it’ll taste like the real thing, it won’t. But it’s delicious as it’s own thing, and if you’re watching your carbs, or just looking for a lighter meal, it’s perfect. So here’s a yummy recipe with veggies and feta cheese from Allrecipes that I think you’ll really love.
Spaghetti Squash: No-Carb Pasta
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, 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
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash with 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.
- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Like most of the recipes I to share, you can change this one up to suit your tastes and dietary needs. Leave out the cheese for a vegan meal, or add any other proteins you’d like to make it a little heartier. Use more or less garlic as you like, or add in any extra vegetable you have around. Try it and you’ll see- you’ll be hooked on spaghetti squash, too!
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