Roasted Spaghetti Squash with Pan Sauce

wpid-IMAG0271_1.jpg

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

Feta (optional)

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: