Monday, December 3, 2012

Easy Spaghetti Squash

This is an easy great dish as a side, or as a main (but you'd have to eat a LOT of it).

1/2 spaghetti squash
1 16oz can of diced tomatoes
1/3 medium yellow onion diced
salt and pepper, sprinkle
olive oil, for cooking

Preheat oven to 350 degrees and attempt to cut spaghetti squash in half (long ways) - I always have issues with this and normally have my husband help if he's around.  Remove the seeds from the squash, place in a pan or cookie sheet with open sides facing upward, and cook for about 35-40 minutes.

You'll know the spaghetti squash is ready when you scrape it with a fork and the stringy particles (like spaghetti) are easily removed.  If not, cook it a bit longer.  When ready, scrape it all and be prepared to throw it into your other pan as needed.

Dice 1/3 of a medium yellow onion.  Heat a medium pan on medium, put a tablespoon of olive oil in, and after about 1-2 minutes (so pan is hot) throw in your onions and cook until translucent, about 4-5 minutes, or until fragrant, adding salt and pepper on it  Pour in the can of diced tomatoes (with juices) and cook for about 1-2 minutes.  Then, add your scraped spaghetti squash, cook it with the tomatoes and onions for about 3 minutes, and then you're all done!  Sprinkle crumbled feta before eating (if you add it while cooking, it looks really gross).

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