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Spaghett Squash Primavera
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Posted on: 16th Feb 2014
Ingredients:
1 medium spaghetti squash (1-1/2 to 2 pounds)
2 T extra virgin olive oil (plus more for drizzling)
Kosher salt
2 cloves garlic, minced
1/2 C chopped button mushrooms
1 green pepper, diced
1-14 oz. can diced Italian tomatoes
1 T Italian herb seasoning
fresh ground pepper to taste
3/4 C crumbled feta cheese
Directions
Preheat oven to 350 degrees.
Halve the squash lengthwise and scoop out the seeds with a
spoon. Set the squash halves cut-side-up in a baking dish.
Drizzle them with olive oil and sprinkle with kosher salt.
Bake until fork tender, 40 to 50 minutes. Remove from the
oven and use a fork to separate the flesh into strands.
Transfer the squash "noodles" to a medium mixing bowl. Set
aside.
Heat 1 tablespoon of the olive oil in large skillet over
medium-low heat. Add the garlic and cook until lightly
browned, 1 to 2 minutes. Stir in the mushrooms, green pepper
and herb seasoning and cook for 3 to 5 minutes more. Add the
can of tomatoes and heat through. Add pepper to taste. Transfer
the mixture to the bowl with the spaghetti squash. Add the
remaining 1 tablespoon olive oil and toss to combine. Season
with salt and pepper if needed. Sprinkle with crumbled feta.
Enjoy with a small tossed salad for a complete healthy, meatless
meal!
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