MMMM Spaghetti Squash

With my on the go busy lifestyle I have made it a point to stay home at least one night a week and cook up a delicious meal. Over the weekend with all of the Superbowl festivities and grazing I decided it was a good idea to keep it light and simple. I was in the mood for some Italian food sans all the carbs. A great nutritious way to substitute spaghetti noodles is replacing them with spaghetti squash.

What is spaghetti squash??? It is a winter squash with inside flesh that resembles spaghetti.

Here is the delicious recipe I cooked up:

Ingredients

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 10-20 cooked shrimp
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
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.