Jen White: Here is a new recipe I tried today and it turned out pretty good. Andrea and I would give it 4 thumbs up Spaghetti Squash with Feta and Tomato Ingredients 1 spaghetti squash, halved lengthwise and seeded 1 can no salt added diced tomatoes 2 tablespoons vegetable oil ¾ cup crumbled feta cheese ½ onion, chopped 3 tablespoons sliced black olives ½ green pepper, chopped 2 tablespoons chopped fresh basil 1 jalapeño, seeded and chopped Salt and pepper to taste 1 clove garlic, minced Procedures Step 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Step 2. 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. Step 3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion, pepper, and jalapeño 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. Step 4. 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.
Posted on: Sun, 07 Jul 2013 16:42:51 +0000
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