Greek Spagetti Squash SauteSubmitted by: LIKES2CYCLE
IntroductionThe baked spagetti squash strands are tossed with feta, sauteed vegetables, olives, and fresh basil The baked spagetti squash strands are tossed with feta, sauteed vegetables, olives, and fresh basil
1 Spaghetti Squash, approx 6 cups
2 tbls Olive Oil
1 Onion, chopped
3 cloves Garlic, minced
1 medium Red bell pepper, chopped
1-1/2 cups Tomatoes. chopped
3/4 cup Athena Reduced Fat Feta Cheese
1 oz Kalamata, Green Olives, pitted (approx 10 olives) and chopped
2 tbls fresh Basil, chopped
If spagetti squash strands are still a bit crunchy after scooping from shell, cover the bowl with foil, and continue to bake in oven for another 15-30 minutes.
Pierce holes in squash with tip of sharp knife
Place in oven and bake for 1 hour.
Cut in half and carefully scoop out and dispose of center portion containing the seeds.
Use large spoon to scoop stringy pulp of the squash into a medium serving bowl and keep warm.
Heat oil in skillet over medium heat.
Saute onion until tender.
Add garlic and red pepper and saute 2-3 minutes.
Stir in tomatoes and cook only till tomatoes are warm.
Add to squash in serving bowl and toss with feta cheese, olives, and basil.
Serving Size: 4 - two-cup servings