The Social Chef Mediterranean Spaghetti Squash

Published on April 3, 2014 | In Mediterranean | By The Social Chef |

- Prep Time
- 8 Minutes
- Cook Time
- 43 Minutes
- Difficulty Level

Almost a week of my Daniel fast and have lost 7-lbs already. It’s difficult when you love food as I do to eat this way especially being a food lover. But it certainly makes me think outside the box. One thing for sure is I will incorporate some of these healthy recipes by adding some protein like chicken or shrimp to make them a little more satisfying for me. This is The Social Chef Mediterranean spaghetti squash and no doubt some chicken or shrimp would have really been fantastic and a super addition. I was planning to add fresh basil but my basil was no longer any good so I used dried basil. Big difference between fresh and dried. I also would have loved some grated reggiano but that will have to wait until my fast is over. Hope you enjoy it…

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Recipe Rating

(2 Rating)

Ingredients

1 large spaghetti squash cut in half, seeds removed
1 medium onion chopped
4 vine ripe tomatoes chopped seeds removed
3 garlic cloves minced
1/4 cup sliced kalamata olives
3 tablespoons capers
1/4 cup chopped fresh basil
1 tablespoon unsalted butter (optional)
1/4 cup white wine (optional)
Extra-virgin olive oil
Salt & pepper

Instructions

1. Preheat oven to 350
2. Lightly coat the flesh side of the squash with olive oil using a pastry brush
3. Season squash with salt and pepper
4. Place the squash on a baking sheet flesh side up for 35-miuntes (most recipes say flesh side down but I don't like my squash to brown)
5. Remove from oven and allow to cool to where it can be handled
6. Using a saucepan over medium high heat add 2 tablespoons olive oil, onion, pinch of salt and sauté for 5-minutes
7. Add garlic and sauté for 1--minute
8. Combine tomatoes, capers, olives, pinch of salt and sauté for 5-minutes (add 1/4 cup white wine, tablespoon of butter, OPTIONAL)
9. Meanwhile using a fork scrape the flesh from the spaghetti squash onto a plate
10. Add all squash to sauce, gently fold and add 1/4 cup chopped fresh basil
11. Garnish with grated reggiano cheese and serve

Servings : 4
Ready in : 51
Course : Entrée
Recipe Type : Healthy Recipes, Vegetables

Instructions

1. Preheat oven to 350
2. Lightly coat the flesh side of the squash with olive oil using a pastry brush
3. Season squash with salt and pepper
4. Place the squash on a baking sheet flesh side up for 35-miuntes (most recipes say flesh side down but I don't like my squash to brown)
5. Remove from oven and allow to cool to where it can be handled
6. Using a saucepan over medium high heat add 2 tablespoons olive oil, onion, pinch of salt and sauté for 5-minutes
7. Add garlic and sauté for 1--minute
8. Combine tomatoes, capers, olives, pinch of salt and sauté for 5-minutes (add 1/4 cup white wine, tablespoon of butter, OPTIONAL)
9. Meanwhile using a fork scrape the flesh from the spaghetti squash onto a plate
10. Add all squash to sauce, gently fold and add 1/4 cup chopped fresh basil
11. Garnish with grated reggiano cheese and serve

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Average Rating

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...