Grecian Spaghetti Squash

April 11, 2012

[caption id="" align="alignnone" width="425.0"]squash squash[/caption]

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.

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Add the freshly minced garlic.

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Add kalamata olives...

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...and sundried tomatoes.

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Add salt and pepper to taste, and combine.

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Add feta, but do not mix until serving. Enjoy!

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