Spaghetti Squash with Fresh Vegetables April 22, 2014


1 spaghetti squash, halved lengthwise and seeded
2 TBSP vegetable oil
1 onion, chopped
1 clove garlic, minced
1 ½ cup tomatoes, chopped
¾ cup crumbled feta cheese
2 TBSP chopped fresh basil


Preheat oven to 350 deg. Lightly grease a baking sheet. Place squash, cut side down on the baking sheet and bake 30 minutes. Squash is done when a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to handle. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic and cook stirring about 2 minutes. Stir in tomatoes and cook until tomatoes are warmed through and starting to break down. Using a fork, light fluff the stringy pulp from the squash and place in a medium bowl. Add vegetables, feta cheese and basil. Serve warm.


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