I've made spaghetti squash one before so I knew Keithon would love it. Last time I only picked up 2 small squash and Keithon and I almost killed each other or the leftovers, so this time I grabbed 1 large squash maybe a little too big, it came in at a whooping 3 pounds! ( We still have leftovers) I season it lightly with salt and pepper before putting it in the oven.
While the squash was in the oven I set my sights on the sauce. I love the bright colors of tomatoes and basil.
Needless to say this dish went over well and Keithon went in for seconds. He may have gone back for thirds there was so much left I couldn't tell. This is also a dish I feel good about giving my child because it is a whole food. We don't eat a lot of mock meats but sadly we do carb load and that's my fault, so I love when I can make a meal where you don't miss the starches.
Greek Spaghetti Squash
- Preheat oven to 350º. Cut squash lengthwise and remove seeds from each half. Place facedown on rimmed cookie sheet, sprayed with cooking oil. Bake for 45 minutes.
- In the meantime, heat oil in a large saucepan. Add onion and garlic and sauté until tender. Season with salt and pepper. Stir in tomato, basil and sauté until softened.
- When squash is finished, pull out of the oven and let cool for a few minutes. When cool enough to handle, flip squash over and scrape insides of each half with a fork. Little spaghetti-like strands will easily come off the squash.
- Stir squash with sautéed onion and tomato mix. Add capers and olives. Sprinkle with chopped parsley. Serve and enjoy