For as long as I can remember, I’ve wanted to grow spaghetti squash. Because how cool is is to cut open a vegetable that looks like pasta inside?! Last summer I finally got to grow some for the first time. They produced pretty well before the Attack of the Squash Vine Borers (I’ll be ready this year…). Spaghetti squash can store for several months, so we just cooked the last one a few days ago. In honor of the occasion I used my current favorite spaghetti squash recipe.
And here it is looking even more delicious along with some pinwheel biscuits.
Spinach and Sun-dried Tomato “Spaghetti” from Vegetarian Times
1 large spaghetti squash
2 Tbs. olive oil
1 small onion, chopped (This is too much onion for us; I use half.)
5 oz. spinach
1 clove garlic, minced (1 tsp.)
1 cup chickpeas
4 oz. oil-packed sun-dried tomatoes, drained and julienned
½ cup fresh basil, chopped
1½ tsp. garlic salt
4 Tbs. low-fat feta cheese
1. Pierce spaghetti squash rind several times with fork. (Don’t skimp on this part or you’ll explode your squash in the microwave like Matt did that one time…) Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.
2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.
As an added bonus, this recipe is super healthy!