Are you familiar with spaghetti squash, the provider of nature’s very own noodles? Well, now’s the time to get acquainted! Try this magnificent meatless fall meal that’s packed with fresh vegetables. It’s a great low-carb substitute for a regular pasta dish.
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 1 clove of garlic, minced
- 1 ½ cups chopped tomatoes
- ¾ cups crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees. 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.
“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.