Mediterranean Spaghetti Squash
By: Cityfarmgirlpdx
Published: Friday, December 24, 2010 - 9:48am

Ingredients




1 Spaghetti Squash
3 tablespoons Olive oil
1 onion, chopped
3 cloves of garlic chopped (I love garlic, add more or less to yo
1/2 cup white wine (optional)
1 cup zuccini/summer squash, chopped into 1" pieces
1 cup quartered mushrooms
1 1/2 cups cherry/grape tomatoes, halved
1/2 cup sliced black olives
1/2 cup crumbled feta cheese
Salt and Pepper to taste

Preparation

1 Heat oven to 350.  Half the Spaghetti Squash and remove the seeds.   Place cut side down on a baking dish and cook for 30 - 40 minutes until soft.  Then use a fork to remove the spaghetti in strands.  Set aside. 2 In a large pan, heat the olive oil over medium high heat.  Add onions and garlic and saute until tender. 3 Add the white wine to deglaze the pan then add Zucchini/Summer Squash and Mushrooms.  Saute for an additional 3 - 4 minutes until they are tender as well. 4 Add in the tomatoes and olives.  Cook until just heated through, approx 1 - 2 minutes. 5 Spoon the Squash into individual serving dishes and top with the vegetable mixture.  Salt and pepper to taste and serve topped with Feta cheese. 6 Notes: 7 For a bigger flavor punch, add fresh herbs, cracked red pepper, or the juice of one lemon to the vegetable saute. 8 To cut down on the fat, saute the vegetables in chicken or vegetable stock or white wine.

About


A light and healthy way to cook spaghetti squash