Easy, Healthy, and Delicious Spaghetti Squash
If you love recipes that are super easy to prepare and absolutely delicious, this is the recipe for you. It's also extremely healthy, which is a nice bonus.
I always make it a goal to prepare delicious vegetables that don't need butter or sugar on them, and this recipe definitely passes the test. This recipe will become a family favorite the first time that you serve it up.
First, we'll take a look at how to cook a spaghetti squash, then how to saute and mix in the vegetables.
Cook Time (May Vary Depending on Squash Size)
|Prep time||Cook time||Ready in||Yields|
- 1 spaghetti squash
- 1 to 2 diced bell peppers, depending on how much you like
- 1 diced tomato (optional)
- 1 small onion, or less, depending on how much you like onions
- 1 clove garlic, minced
- 1 can of olives, sliced
- Basil, to taste
- Crumbled feta cheese, as much as you want (we like a lot at our house)
Instructions for Cooking the Spaghetti Squash
The part of this recipe's preparation that takes the longest is cooking the squash, but luckily you can just pop it in the oven and work on something else while it cooks.
I'm guessing that sounds easier said than done for some of you who have never prepared spaghetti squash before. I understand. I was once in your shoes.
Here are some simple directions for preparing spaghetti squash:
- Preheat your oven to 375°F.
- Cut the squash in half. (This is, by far, the hardest part of the preparation for this recipe). Make sure you have a sturdy knife, and be careful while you are cutting. If you're like me and don't feel confident doing a workout that involves a knife, you might want to find someone stronger than you to cut the squash. I've done it myself plenty of times, but I prefer to have my hubby do it for me if he's around.
- Use a spoon to scoop the seeds out of the squash.
- Put the squash flesh-side down in a 9x13-inch casserole pan or on a cookie sheet. I like to cover the pan in wax paper so that I don't have to clean up cooked-on squash residue later.
- Bake for 30 to 45 minutes. (You'll know it's done when you can easily poke a fork through the outside).
- Let cool until you are able to handle the squash comfortably, and then scrape the insides out with a fork. The squash will come out in spaghetti-like strands (see photo above).
By the time the squash is done cooking, you will have had plenty of time to dice and saute the other vegetables so that all you have to do is mix and serve. Prepare to be amazed by the response you get from all those people who doubted that vegetables could taste good without butter.
Instructions for Sauteing and Mixing In Vegetables
- Prepare spaghetti squash as described above in the "Instructions for Cooking the Spaghetti Squash" section. You will prepare the rest of the veggies while the squash is cooking.
- While squash is cooking, dice onion and bell pepper(s), mince garlic, and slice olives.
- Saute onion and garlic. Then add in diced peppers, and continue to cook until tender.
- When spaghetti squash is done cooking, let it cool enough to be handled. Then scrape the squash into a bowl using a fork and mix in the sauteed vegetables, olives, and basil.
- Mix in feta cheese, setting aside a little bit to sprinkle on top to make your meal look pretty.
- Sprinkle remaining feta on top, serve, eat, and enjoy!
© 2015 Rebecca Young