Recently, my husband declared spaghetti squash Vegetable of the Year. This from a guy who has never been a fan of any sort of squash. It was his way of saying, “make this more often,” and I have to agree. A new favorite for us, this recipe is a healthy, satisfying side dish that complements any meal.
Texture can be a real issue for some when it comes to spaghetti squash, desiring more of a soft texture to resemble pasta. This recipe minimizes the crunch, producing a softer, more appealing texture. The size of the squash can affect the ratio of ingredients–it then becomes a matter of preference–adjust the amount of squash used or increase the amount of the other ingredients. This dish reheats well for leftovers too.
Spaghetti Squash with Tomato, Basil & Feta
Using a sharp knife or a meat fork, pierce the squash several times to vent along the top. Place the whole squash in a pie pan or rimmed baking sheet lined with aluminum foil. Bake at 400° for 1 – 2 hours, depending on the size of the squash (the larger it is, the longer it takes). When done, the bottom will be dark brown and soft enough for a fork to easily penetrate. Once done, set aside to cool enough to handle. Cut in half, pole-to-pole, remove and discard seeds. Using a fork, remove the pulp allowing the fork to separate the strands. Set aside until ready to toss with the other ingredients.
Prep the remaining ingredients, as the rest of the dish will come together quickly. Heat 2 tablespoons of olive oil in a skillet over med-low heat, add garlic, and cook 2-3 minutes until fragrant and softened. Add spaghetti squash pulp to the skillet and stir to incorporate the garlic and warm the squash.
Add tomato, basil, and feta; toss to combine. Remove from heat and drizzle with 2-3 tablespoons of olive oil. Serve immediately or cover until ready to serve.