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Saturday, April 16, 2011

Greek Spaghetti Squash

This is based on an old recipe from my Weight Watcher days. It is ridiculously tasty, and I've found an easier way to prepare it. Here we go...! Greek-style Spaghetti Squash 1 large spaghetti squash 1 onion, diced 3 cloves garlic, diced 1 tsp. olive oil 1 large can crushed tomatoes (28 oz?) 1/4-1/2 c. feta 1 can garbanzo beans, rinsed and drained 1 tsp. oregano 1/2 tsp. thyme fresh mint and basil (about 1 Tbsp. each) salt and pepper to taste To start with, we need to roast this spaghetti squash. The day I planned to make this, I woke up extremely late for work, so you get to have that version! I poked some holes in the squash, then microwaved it for 5 minutes on high. While that was going on, I preheated the oven to 400*. After microwaving, place the squash (still uncut) in a pan with about 1 inch of water in it. Bake at 400* 30-40 minutes. Remove from pan, and put in a cold one (or metal one; I didn't want my ceramic one to break) and place in the fridge on a towel. Go to work for 6 hours, then come home. (or just bake it for an hour; this is for the time crunched!) When you take out your cold spaghetti squash, it will be entirely cooked, easy to cut, and you won't waste any squash. AMAZING!!! Remove seeds and put squash into a large bowl for now. In a large LARGE pan, place the oil, onions, and garlic. Cook until the onion is translucent, then add the tomatoes and dried spices. Slowly add the squash, and mix until it is all covered with tomatoes. Then add the garbanzo beans, stir, and add the feta. Top with the fresh herbs, and lemon zest if you like. Serve with bread or a nice salad.

4 comments:

  1. I don't know what is wrong with the formatting here... I've tried to fix it a few times. There must be some type of bug or something going on...

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  2. Tom and I love spaghetti squash! I never had it growing up, but tried it out about 6 or 7 years ago and it's now a fave. Weirdly enough, I don't dig pasta, so whenever I make a big pot of spaghetti sauce, I always eat mine over spag squash or steamed cauliflower. I love your addition of feta and the mint. I'll have to try this sometime. =)

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  3. I have been dying for some spaghetti squash!! I never know how to cook it properly though, so I will try the way you recommended. Whenever I've cooked it, it comes out crunchy. I prefer it to be more soft.

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  4. If you have more time, you can cut it in half, place it cut side down in the water in the pan, and bake it for like an hour. The nice thing about the "fast" way is that you don't have to bother with cutting it when it's so hard; much easier after cooking!

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