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Baked Spaghetti Squash with Tomato, Feta, and Olives
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Ingrediënten
▢
1
spaghetti squash
approximately 2 pounds, halved lengthwise and seeds removed
▢
2
tablespoons
of olive oil
▢
1
cup
of chopped onion
▢
1
clove
of garlic
minced
▢
1
14.5-ounce can of diced tomatoes with their juices
▢
¾
cup
of crumbled feta cheese
from a 4-ounce package
▢
½
cup
of pitted olives
coarsely chopped
▢
2
tablespoons
of fresh basil
chopped or 1 teaspoon of dried basil
▢
½
cup
of toasted pine nuts
Instructies
Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
Place the spaghetti squash halves, cut sides down, on the prepared baking sheet.
Bake them in the oven until they become tender and can be easily pricked with a fork, which usually takes about 30 to 35 minutes.
Allow them to cool for approximately 20 minutes.
While the squash is cooling, heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook, stirring occasionally, until it becomes tender, which should take about 5 minutes.
Then, add the minced garlic and continue to cook, stirring until it becomes fragrant, about 2 to 3 minutes.
Add the diced tomatoes and cook for an additional 2 minutes before removing the skillet from the heat.
Use a fork to remove the spaghetti squash pulp from the shell, and then stir it into the tomato mixture.
Add the crumbled feta cheese, chopped olives, basil, and ¼ cup of pine nuts, and toss everything to combine.
Just before serving, sprinkle the remaining ¼ cup of pine nuts over the dish.
Enjoy your delicious Baked Spaghetti Squash with Tomato, Feta, and Olives!
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Recipe Category
Cheese
/
Pasta