Spaghetti squash is an impasta. Its like eating spaghetti, but its a vegetable! This is my go-to thing to make when I am really craving a pasta dish. it is super easy to cook up, especially if you cook your squash in the microwave. Plus, its super versatile! You can sue it anyway you would use pasta. Grill up some chicken or shrimp to toss on top and call it a meal. Did you hear the one about the chef? He pasta way.
I love salty, savory dishes and I will find any excuse to throw olives in a dish. This Mediterranean Spaghetti Squash has so much flavor, you would never guess it was low carb! I bump up the veggies even more by adding mushrooms, bell pepper, onion, and tomatoes. But, you can get creative and add any veggies you prefer!
What you will need: Serves 4
5 large olives (I used green)
1 bell pepper
1/4 cup chopped portobella mushrooms
1/4 cup diced red onion
5 large cherry tomatoes
1 teaspoon minced garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
2 teaspoons ghee (clarified butter)
Squeeze of fresh lemon
Optional: Feta cheese
Very carefully, cut your squash in half. Scoop out your seeds and place face down into a baking dish. Add about 1/4 inch of water. If microwaving, cover with plastic wrap and microwave for eight minutes. Then, flip your squash, recover, and microwave for another 5 minutes, Check your squash, if it is hot, its done. If not, microwave for another 5 minutes. If baking, cover in aluminum foil and bake at 350 degrees for one hour.
Chop all of your veggies and add to a large pot or dutch oven along with your ghee over medium-high heat. Cook until they begin to soften. Add Garlic, parsley, and oregano and turn heat to low. Continue to cook until vegetables reach your preferred “doneness”. Scoop out your spaghetti squash with a fork and add it to your pot. Squeeze fresh lemon over the entire dish and toss the squash together with your vegetables. Serve and garnish with feta cheese. This dish also makes fantastic leftovers!
What is your favorite way to prepare spaghetti squash?