spaghetti squash with garden's end sauce

sunday afternoon and what am i doing? well, i just made kale, apple, lemon juice! and now here i am, sitting on my bed listening to music and working on my blog. honestly, i couldn't think of a better way to spend the day! i even have so amazing things planned for after this post is finished...say hello to more writing! i probably should be heathy and go for a run, but i am not so certain that is going to happen. we can only hope. so earlier this week i teased you about playing around with active dry yeast. there is no active dry yeast in this post. so you're just going to have to wait a few more days to see what i was talking about!

here we are, entering my favorite time of the year, fall. i love just about everything about it. however, there is one downfall - no fresh vegetables, fruit or herbs from the garden. once the frost hits, it's donezo! this past week i wanted to find a way to use some of our tomatoes and basil from the garden. i really did not want a summery dish - i very easily could have made a caprese salad. been there done that, go away.

spaghetti squash with garden's end sauceinstead, i went out a bought a spaghetti squash and a few other ingredients and made this amazing pasta alternate! i'm not too sure why someone wouldn't want to eat pasta...whatever floats your boat. but none-the-less, i absolutely loved this meal. it's easy, quick and delicious!

i have a few more posts that i've been working on, so keep your eyes open for more posts coming later in the week!

until next time...happy eating!

spaghetti squash with garden's end sauce

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 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives 2 tablespoons chopped fresh basil freshly ground salt and black pepper, to taste

instructions:

  1. preheat oven to 350° f. lightly grease a baking sheet.
  2. place spaghetti squash with 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. cook and stir onion in oil until tender. add garlic; cook and stir until fragrant, 2-3 minutes. stir in tomatoes and cook until tomatoes are warmed through.
  4. use a fork to shred the squash and place in a medium bowl. toss with the vegetables, feta cheese, olives, and basil. serve warm.