Wednesday, October 29, 2008

~ YUM!! ~ Italian Spaghetti Squash ~~

This is a wonderful and quick recipe! If you want to use fresh tomatoes, garlic and onion or substitute feta cheese for the mozzerella it is wonderful that way as well.
  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 can DeFratelli Tomatoes with garlic and onion
  • 3 tablespoons sliced black olives
  • 1 can of quartered artichoke hearts drained
  • 2 tablespoons chopped fresh basil
  • Preheat oven to 350 degrees. Lightly grease a baking sheet.
  • 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.
  • Meanwhile, heat oil in a skillet over medium heat. Add fresh basil, sliced black olives, tomatoes and artichoke hearts.
  • Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Lightly salt squash to taste, if you like. Toss with the sauteed veggie mixture, top with cheese, Serve warm.

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