Hello my fellow travellers,
I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.
I decided it was time to finally try spaghetti squash!
The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.
1 spaghetti Squash
1 tbsp ghee or butter
1 onion, chopped
1 clove garlic, minced
1 1/2 tomato, chopped
1 cup water
1/2 tsp oregano
1 tsp salt
1 tsp red chilli powder
kalamata olives, add to liking
feta cheese, add to liking
- Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
- Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
- To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
- Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.
In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.