This recipe was the starting point for my adventures with sauteed spaghetti squash! I decided to try Mediterranean-style next: I microwaved my squash whole (poke plenty of holes first!), then cooled slightly, cut in half and used a fork to scrape strands out. I sauteed onions, garlic and chopped green and red peppers in olive oil, then added the squash to the pan. I then added diced tomatoes (have used canned since - work just as well), oregano and basil to taste. Once heated through, I added sliced green and kalamata olives, then topped with crumbled (fat free) feta cheese. I covered the skillet just until the feta softened, then served piping hot. Delicious! Thanks for the "blank palette" to work with!
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This recipe was the starting point for my adventures with sauteed spaghetti squash! I decided...