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Spaghetti Squash Casserole #2

  • 1 Spaghetti squash, halved lengthwise and seeded
  • 2 Tbsp. Vegetable oil
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 1/2 cups Tomatoes, chopped
  • 3/4 cup Crumbled Feta cheese
  • 3 Tbsp. Sliced black olives
  • 2 Tbsp. Chopped fresh basil

Preheat oven to 350° F (175° C).  Lightly grease a baking sheet.

Cook squash on a baking sheet for 30-40 minutes, or until a sharp knife can be inserted with only a little resistance.  Remove from oven, and set aside to cool enough to easily handle.

Meanwhile, heat oil in a skillet over medium heat.  Sauté onion in oil until tender. Add garlic, and sauté for 2-3 minutes.  Stir in tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.  Toss with the sautéed vegetables, feta cheese, olives and basil.  Serve warm.  Makes 6 servings.

Prep time:  15 minutes   Cook time:  30 minutes

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