“squashghetti” bake

My kids made me call it that.  Whenever they get excited about a new healthy recipe, I let them name it.  This gives them a little “pride in ownership” and ensures they eat it all without complaint the next time I serve it.  All this to say: I know it’s a ridiculous name but there’s a good reason for it!

This recipe arose out of a necessity to find something yummy to do with all the spaghetti squash and shallots I’ve been getting recently in my farm share box.  It’s really easy to throw together, but just make sure you set aside 35 minutes or so to pre-bake the spaghetti squash, and then about 20 minutes to heat the casserole through in the oven.

 

Ingredients:

1 medium to large spaghetti squash, halved lengthwise

1.5 tbsp of olive oil

1 large shallot or white onion, finely chopped

1 clove garlic, crushed

2 medium tomatoes, chopped

3/4 cup of light feta, cut into small cubes or crumbled

3 tbsp sliced olives (black or green fine)

2 tbsp chopped fresh basil or 2 tsp or so dried

about 1/2 cup whole wheat or brown rice bread crumbs

1/4 cup or so of grated asiago or parmesan

 

To prepare:

Preheat the oven to 350F.  Spray a baking sheet with olive oil then place the squash halves face down on the sheet.  Bake for about 30-35 minutes, or until you can puncture the skin easily with a sharp knife.   Remove from oven, transfer to a plate and let the halves cool a bit. (Leave your oven at 350F).

In the meantime, heat the oil in a large pan over medium heat, then saute the shallots or onion until tender.  Add the garlic, tomato and basil and warm mixture through.  Once cooled, scoop out the insides of the squash and put in a small casserole dish.  Add the tomato mixture and the feta, then toss well.  Top with the asiago and breadcrumbs, then pop back in the oven and heat until bubbly, about 20 minutes.

So good.

 

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