Tuesday, November 5, 2013

Spaghetti with Feta, Tomato, and Basil

I’m sure you guys have noticed that I have a new obsession.

Spaghetti Squash!

It has become a staple for the Ravelli Weekly Menu. I literally squealed when I saw it at the Durham Farmer’s Market this past weekend. The folks working the booth were pretty tickled by my sheer joy.

I’ve seen a few different ways to prepare spaghetti squash. My usual prep:

I start by slicing the top off of my squash – the end with the stem. Then I flip it over onto the cut portion so that it can stand tall on a flat surface – that makes it easier for the next part: slicing the squash in half lengthways.

I scoop the seeds out and discard. Then I use my baking sheet that has sides, and I fill it with about a quarter inch of water. Place the squash face down and BAKE at 400 degrees for 45 minutes.

So easy!

Then I just use a fork to scoop out the strands, and I have “pasta” ready for whatever I’m in the mood for that day.

Last night’s Mix:

spaghetti squash

I sauteed 1/2 of a yellow onion with 2 tbsp. of olive oil on medium heat until the onion browned. Then I added 3 cloves of minced garlic and cooked for one minute. I reduced the heat to medium low, then added 10 cherry tomatoes quartered and continued cooking for about 5 minutes.

Finally, I added in the spaghetti squash “noodles” and stirred well to incorporate the ingredients. Finishing the dish off with 1/3 cup feta cheese crumbles and about one tbsp. fresh slivered basil.

To give this dish some staying power, I also added in a few pieces of Al Fresco Chicken Sausage.

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Delicious! I loved this dish – no surprise. It had all the tasty elements. It was so tasty in fact, that I didn’t even miss the “real” spaghetti noodles.

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I think that’s what keeps surprising me about all of the recipes I’ve tried. I don’t feel like I’m lacking any flavor, substituting spaghetti squash for gluten free noodles.

Actually, the only thing I’m lacking: calories, fat, carbs, starches, sugars. What I’m gaining: Fiber and nutrients!

PLUS spaghetti squash is naturally gluten free!

I like naturally gluten free, then I don’t have to worry!

Happy Tuesday!