Charna’s Tomato and Basil Spaghetti Squash

The first time I ate Spaghetti Squash, I hated it. Odd consistency and tasted like a water logged noodle. In my opinion, it was a wanna-be carb that would never be approved by Chef Boyardee. I held my ground and refused to eat it - that's until I was invited over to my friend Charna’s house and guess what was being served as the main dish? Now Charna can cook, so with a bit of hesitation and being the polite guest that I am - I indulged. Wow. That's all I need to say.


If Charna’s creation wasn’t convincing enough, the next factoids might have you making this recipe sooner then you thought. Spaghetti Squash has been coined the “dieter's dream” since a a four-ounce serving of spaghetti squash has only 37 calories. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene.

Spaghetti Squash can be stored at room temperature for about a month - buy it, forget it about it and voila, just when you think that you’re all out of groceries and that you might need to order in....Spaghetti Squash to the rescue.

Last but not least, if you’re celebrating passover, this is a great carb substitute that won’t leave you feeling icky (sorry I couldn’t be more eloquent and refined).


Ingredients
serves 4

1 Spaghetti Squash

1 Package of Chopped Fresh Basil

2 Packages of Cherry Tomatoes or Grape Tomatoes Halved
1 small block of Crumbled Feta Cheese
1 diced Yellow Onion (Charna doesnt use an onion)
3 Cloves of Crushed Garlic
2-3 Tbsp Extra Virgin Olive Oil

Salt

Pepper

Directions

Clean spaghetti squash and then cut it in half length wise and discard of the seeds and the membrane. 

In a glass baking dish arrange the squash halves, cut side down and pour 1/4 cup water around it. Cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes.

To prepare the tomato sauce, use a stock pot on the top of the stove at a medium temperature. Cover the base of a stock pot with 1-3 tbsp of Extra Virgin Olive Oil and add the crushed garlic, chopped yellow onions and the tomatoes and cook for 8 minutes with the lid on. Cook the onions until they are translucent and the tomatoes become mushy, add the chopped fresh basil, salt and pepper and continue to cook the sauce covered for another 8 minutes. Stir the tomatoe sauce continuously and keep an eye out to make sure that it doesn’t burn.

Turn off the stove, add the Spaghetti Squash to the tomato sauce in the stock pot while it is still hot and add the crumbled feta cheese. Stir it all together, Serve and Enjoy!

Chef Cara (see Charna's modifications in the comments)