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Culinary Wednesday

May 8, 2013 - Kristy MacKaben
Have you ever tried cooking with spaghetti squash? It's a peculiar vegetable that shreds into strings that look exactly like spaghetti noodles. After smothering the "noodles" with pasta sauce, I have even tricked my kids into thinking it's the real deal. The other day I tried a spaghetti squash salad as an appetizer. It was pretty good, though I think I might have used too much olive oil and basil. Not bad for a veggie dish trying to take the place of pasta.

Ingredients: one spaghetti squash, halved and seeded, two tablespoons olive oil , 1 onion, chopped, 1 clove garlic, minced , 1 1/2 cups cherry tomatoes, 3/4 cup crumbled feta cheese, 3 tablespoons sliced black olives, 2 tablespoons chopped fresh basil

Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

 
 

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