I was looking for something light after a snowy Sunday of picking at not so healthy food all day and started looking for something different to do with the small spaghetti squash that I had on hand. Came across this and realizing that I had Sardinian Feta and Kalamata olives on hand but no tomatoes or Basil (winter in NH!)decided to try it with what I had on hand. I slowly sauteed a thinly sliced onion in EVOO added some chopped red pepper,Cavandash Greek seasoning, a little later added two cloves of chopped garlic and the chopped olives. While pouring my glass of Pinot gave the pan a shot while I scooped out the squash and then threw it all together in a bowl with the Feta and some chopped fresh flat leaf parsley. Wow! Very tasty, keeper recipe that is probably great with the fresh ingredients called for, but adapts well to improv. Only regret was that I didn't have a decent piece of bread to go with it, but I over ate once again anyway!
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