If a veggie could impart a main-dish quality and pasta-like satisfaction, spaghetti squash would be that vegetable. And what’s even better, this dish takes 15 minutes to cook, and a few minutes to throw together. Since this winter squash keeps for months uncut, keep one around for last minute meal ideas or a quick side dish. Serve it up warm or cooled–it’s delish either way!
Grecian Spaghetti Squash
- 1 large spaghetti squash
- 1 large clove garlic, pressed or minced
- Extra virgin olive oil
- salt and pepper
- 1/2 cup sundried tomatoes
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
Pierce the squash 5 or 6 times with a fork. Microwave on high for 15 minutes, or until skin of squash is tender. Carefully cut open squash, remove seeds, and with a fork, remove all stringy squash flesh into a bowl. Add a quick drizzle of EVOO.
Add the freshly minced garlic.
Add kalamata olives…
…and sundried tomatoes.
Add salt and pepper to taste, and combine.
Add feta, but do not mix until serving. Enjoy!