This flavorful dish is filled with the bright flavors of the Mediterranean. A simple sauce of olive oil, garlic, tomatoes, sun-dried tomatoes, olives, and artichokes hearts top a bed of spaghetti squash for a low-carb pasta substitute. Crumbled feta cheese and basil add the perfect finishing touches to this tasty main course vegetarian dish.
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Mediterranean Spaghetti Squash
Ingredients:
- 1 spaghetti squash, cut in half lengthwise and seeds removed
- Extra virgin olive oil
- Salt and pepper
- 2 garlic cloves, minced
- 1 large tomato, diced
- 1 cup julienned sun-dried tomatoes, drained if packed in oil
- 1 cup mixed olives
- 1 jar of oil-packed artichoke hearts, drained
- Feta cheese, crumbled
- ½ cup packed fresh basil leaves, chiffonade
Directions:
- Preheat the oven to 375 degrees. Drizzle a baking sheet with olive oil; place the halved squash cut-side down and rub into the olive oil. Roast for 45 minutes, or until a knife easily pierces through the squash skin. Allow the cooked squash to cool. Once the squash is cooled, using a fork, remove the strands of spaghetti squash from the cooked squash. Divide amongst pasta bowls.
- To make the sauce, add 2 Tablespoons of oil to a sauté pan. Add in the garlic and tomatoes and cook over medium heat for 5-7 minutes. Season with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Add in the sun-dried tomatoes, olives and artichoke hearts, cooking over medium heat for another 5 minutes. Divide the sauce amongst the spaghetti squash and top with feta cheese and basil before serving.
Tagged: artichoke hearts, basil, feta cheese, garlic, Mediterranean, mixed olives, olives, pasta, spaghetti squash, squash, sundried tomatoes, tomatoes, vegetarian, vegetarian pasta
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