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Well Folks... Here it is... The Famous Spaghetti Squash I posted about. Thanks to Bonnie (Chad's Lady Friend) for buying it for us to try. It was a sweet gesture and she was trying to help us out with our Pre Wedding, No Carb diet.... Up until the famous squash arrived at my house on Saturday, I had never even heard of such a thing! The Spaghetti Squash is a great alternative to pasta for those who are trying to live a low-carb lifestyle. BUT..prepare yourself, it is weird! As I was scooping out the stringy cooked squash, I was asking myself out loud... "Man, What was God thinking when he created this!?"
I did a little research online before cooking my Squash...and here's the recipe I tried...
Spaghetti Squash
Prep Time: 15 Minutes Cook Time: 30 Minutes | Ready In: 45 Minutes Servings: 6 |
Ingredients:
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced | 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. |
| 2. | Place spaghetti squash 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. |
| 3. | Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. |
| 4. | Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm. |
Overall: It was good.... just a little too weird for me. I mean your talking to a girl who grew up with eating squash one of two ways...either in a casserole or stewed down with onions! And I have to admit...I prefer that way MUCH better!
