It's easy to pull together and I can't say enough about how much I love the texture of spaghetti squash. It really can substitute for pasta. Well, unless pasta is an absolute must. Which if we're being real, is completely reasonable.
Sometimes pasta is just what you need and no substitute will do. Okay fine, nothing can replace pasta. Like how I did a 180 there? I can't help it. My love of pasta & bread is serious business. But I'll stand by spaghetti squash as a nice alternative if you're not in that "pasta and pasta only" mind-set, and you feel like you need to shake things up. This is what you'll need to make this deliciousness happen:
(For the complete recipe, scroll to the bottom.)
The first step is to roast the squash in the oven at 400 degrees for about 50 minutes. All you need to do is slice the squash in half, scoop out the seeds, and smother it with extra virgin olive oil, salt, and pepper. Place the squash cut side up on a baking sheet and just let it roast away.
Once you're at about 10 minutes until the squash is done, you'll want to get your veggies prepped & cooked. Spaghetti squash has such a mild flavor on its own, so the bold taste of the olives and feta really work in this dish.
Once your veggies and feta are all bubbly and happy, you'll want to spaghetti-up the squash. Its easy, you just have to drag a fork across the surface of the squash and it does its thing.
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| Try not to be distracted by my grody, well-used baking tray! |
All that's left to do now is to plate it up. Scoop out the squash and spoon your sauce on top of each serving, adding a little bit of parsley for a pop of color. (I omitted the fresh basil in mine. Just because I was lazy.)
This one's a tasty, light meal that you can't go wrong with - especially if you're a fan of feta and Kalamata olives. You know what? I bet it would be even better with pasta. And a side of bread.
Ta-ta for now.
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