This quick to make, light and tasty dish is a favorite at potlucks. The colors will make it stand out. It can be made ahead of time and tastes great hot or cold.
Ingredients
- 1 spaghetti squash, halved and seeds removed
- 1-2 tbsp butter, sustainably sourced palm oil or coconut oil
- 1 medium sized yellow onion, chopped
- 2-3 minced garlic cloves
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 2 Tbsp chopped fresh basil
- 3 Tbsp sliced olives if desired
Directions
- Preheat oven to 350 degrees F. Cut spaghetti squash lengthwise and scoop out the seeds. Place them cut side down on a baking sheet with parchment paper. Bake until soft, about 30 minutes. Remove from oven and set aside to cool enough to be handled.
- Heat butter in a skillet. Add onion and cook until glassy and tender. Add garlic and cook until fragrant, then add chopped tomatoes. Stir until tomatoes are warmed through.
- With a fork or spoon, remove the pulp from the squash and put into a bowl. Add crumbled feta, stir well and let sit for a few minutes, giving the feta time to warm up.
- Add the tomatoes, olives and basil and stir well.
- Serve warm or cold. It is delicious either way.
This dish tastes best with fresh tomatoes and basil, perfect for late summer and fall, when there is plenty of everything. It is substantial enough for a lunch or light dinner.
Why it is good for you?
Spaghetti squash has many health benefits. It is high in fiber, which makes it easy to digest and nourishes the gut bacteria. It is low in calories and low on the glycemic index, which helps support a healthy weight and may aid in weight loss. It is a good source of vitamins A, C, and B-complex, as well as minerals like manganese, potassium, and copper, and the polyphenols in spaghetti squash have anti-inflammatory properties.