Listen, 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 crowd-pleasing, comfort food recipe, which you can find at p. 76 of my first cookbook, Real Food for Real Families, arose out of a necessity to find something yummy to do with all the spaghetti squash and shallots I get 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.
- 1 medium to large spaghetti squash, halved lengthwise & seeded
- 1.5 tbsp of olive oil
- 1 large shallot or white onion, finely chopped
- 1 clove garlic, crushed
- 3 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
- 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,olives and basil and warm mixture through.
- Add feta and combine. Remove from heat.
- Once cooled, scoop out the insides of the squash and put in a small casserole dish. Add the tomato mixture, then toss well. Top with the asiago and breadcrumbs, then pop back in the oven and heat until bubbly, about 20 minutes.
- So good. Serves 6-8.