Community Magazine November 2012

Spaghetti Squash is delicious, filling and is very high in nutrients. Even the kids enjoy it! Try serving it with a small fish on the side or with a hearty pie. Ingredients: 1 spaghetti squash, halved lengthwise and seeded 2 tbsp vegetable oil 1 onion, chopped 1 clove garlic, minced 1½ cups chopped tomatoes ¾ cup crumbled feta cheese 3 tbsp sliced black olives 2 tbsp chopped fresh basil Salt and pepper to taste Directions: 1. Preheat oven to 350º F (175º C) and 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. 3. Remove squash from oven, and set aside to cool until it could be easily handled. 4. Meanwhile, heat oil in a skillet over medium heat and sauté the onion until tender. 5. Add garlic, and sauté for 2 to 3 minutes. 6. Stir in the tomatoes, and cook only until tomatoes are warm. 7. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. 8. Toss with the sautéed vegetables, feta cheese, olives, and basil. 9. Serve warm. Victoria Grazi The Community Kitchen Spaqhetti Squash with Feta Cheese 78 COMMUNITY MAGAZINE