Spaghetti Squash Primavera
1 spaghetti squash, halved lengthwise and seeded
2T vegetable oil or Butter
1 1 onion, small chopped
1 clove garlic, minced
1.5C Tomatoes chopped fresh or can
3/4C crumbled feta cheese
3T sliced black olives
2T chopped fresh basil
1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50
minutes in the preheated 400 degree 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.
2. Meanwhile, heat oil/butter in a skillet over medium heat. Saute onion in oil
until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes,
and cook only until tomatoes are warm.
3. Use a fork to comb out the stringy pulp from the squash, and place in a
medium bowl. Toss with the sauteed vegetables, add feta cheese, olives, and
basil. Serve warm. Salt and Pepper to taste.
Spaghetti Squash Rustico
1 spaghetti squash, halved lengthwise and seeded
2T Butter
1 clove garlic, minced
1.5C Tomatoes chopped fresh or can
2 Italian Sausages casing removed
1/2C Chicken low sodium Stock or Broth
2T chopped fresh basil
3/4C Parmesan Cheese grated
1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50
minutes in a preheated 400 degree 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.
2. Heat butter and garlic on med heat in a large pan or pot, add sausage and
tomato, using a heavy spoon crumble sausage while cooking. Cook 6 to 8 minutes
until sausage is cooked through. Add chicken broth and basil and reduce to low.
3. Use a fork to comb out the stringy pulp from the squash, add to pan or pot
and heat through serve and top with Parmesan cheese. Salt and Pepper to taste.
Tricolor Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
1T Olive Oil
1/2t Salt and Pepper
1/2C Parmesan Cheese grated and Mozzarella shredded mixed together
1/2C Pesto (homemade or store bought)
1/2C Marinara Sauce (homemade or store bought)
1. Place spaghetti squash cut side up on a baking sheet, and bake 40 to 50
minutes in a preheated 400 degree 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.
2. Use a fork to comb out the stringy pulp from the squash, transfer pulp
strands to a large bowl and fluff with fork to separate strands. Add olive oil
and toss so that all strands are coated, salt and pepper to taste. Place squash
in 8" baking dish, pressing on squash to flatten in single layer
3. Starting from left to right, spread the pesto over 1/3rd of the squash, then
follow with the cheese blend over the next 3rd and finally the marinara sauce
over the last 3rd. The idea is to form 3 vertical stripes, duplicating the
green, whites and red bands on the Italian flag. Bake the squash until the
cheese has melted and marinara sauce is bubbling at 350 degrees 10 to 15
minutes. Sever hot and bubbling.
