The low-carb diet craze is still going strong. If you are one of those people who are going this route, you probably miss the starchy goodness of spaghetti noodles. Breaking news. This just in: you can have your spaghetti and be thin too!
Spaghetti squash flesh, when bakes, comes out in long strands very closely resembling pasta! This squash is also full of Niacin, fiber, and antioxidants Vitamin C and B6 . This is a delicious recipe that will leave you carb queens completely satisfied.
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.