You know those times when eating healthy tastes so good that you think, why don’t I just always eat this way? That’s been where I’m at since trying this whole pseudo-Mediterranean diet.
I’ve made spaghetti squash a lot throughout the years, but this has been my favorite yet!
If you’re looking for a light substitute for spaghetti, I’d highly recommend trying this!
ROASTED SPAGHETTI SQUASH
What You Need:
1 spaghetti squash
1/\3 C grape (or any small tomatoes) + 1/3 C grape (or any small tomatoes)
1 zucchini (sliced, cut into quarters)
1/2 TBSP olive oli + 2 TBSP olive oil
1 garlic clove, diced
1/2 TBSP fresh basil, chopped
2 TBSP fresh spinach
1/3 C onions, diced
1/3 C kalamata olives, halved
Salt and pepper
What You Do:
Cut and clean the spaghetti squash
Add the tomatoes, zucchini in the hollowed area and drizzle with with 1/2 TBSP olive oil
Cook at 400 degrees for 45ish min (until it starts browning)
While it’s cooking, heat up the oil, adding the onions and garlic
Once the onions are translucent, add the spinach, basil, and the rest of the tomatoes
Cook all ingredients in the oil over low-med head for about 7 min
Using a fork, scrape the “Spaghetti” out of the squash and put in a bowl; toss to get the zucchini and tomatoes mixed in
Pour the pan sauce over the squash and toss again
Add feta, salt, and pepper to taste
Messiness: I somehow find a way to make squashes the messiest, most complicated thing ever. So, for me, anything involving a squash is a mess, but if you’re normal, it’s not that bad!
Simplicity: This is actually something I dreamed up since I had all of the ingredients, minus the spaghetti squash on hand. Also, I find pan sauces to be one of the simplest ways to make yourself feel like you’re a cook!
Budget: Spaghetti squash are sort of in season, and if you already have the stuff in your house, then it’s cheap! Heck, even if you don’t, it’s still not terrible. AND once you have some of these ingredients, like the olive oil and olives, you’ll have them for awhile.
Delicious Factor: I love that it’s light and filling. The sauce has a lot of flavor to it, ,and the squash gets some of the juices from the zucchini and tomatoes that were cooked in it. In fact, you can halve your tomatoes before cooking them in the squash to give it a slightly more tomato-y flavor.