Receta Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
Step away from the standard spaghetti squash recipe with tomato sauce, and give this healthy vegetable a Mediterranean twist with feta cheese and roasted peppers.
When I ask a question on my Facebook page, you guys really come through. A couple of days ago, I asked what kind of recipe you would like to see: spaghetti squash, butternut squash or pumpkin (they were all staring out at me from the pantry). Pumpkin was mentioned a few times, but spaghetti squash and butternut squash were in a dead heat for first place. So, you’ll be getting recipes for both this week!
Several of you mentioned that you really liked spaghetti squash, but didn’t know what to do with it besides scooping a dollop of tomato sauce over top.
Oh, do I have some ideas for you!
Clockwise from top left:
Spaghetti Squash with Spinach, Feta & Basil White Beans
Spaghetti Squash with Apples & Toasted Pecans
Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco
Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette
I first fell in love with spaghetti squash when my friend made a version with spinach, feta and basil white beans (top left in the photo above). It was everything I didn’t know that this squash could be…tender, but with a crunch; capable of soaking up any flavors around it; and healthy with tons of flavor.
From there, I went crazy, playing with whatever ingredients were in the kitchen. Apples, pecans, chipotle peppers, Swiss chard, cranberries…you name it, it got thrown into the next spaghetti squash creation.
This version features Mediterranean ingredients, such as feta cheese and roasted red peppers. You can either use store-bought roasted peppers, or make your own using my tutorial, How to Roast a Bell Pepper. There were some DeLallo Kalamata olives in my fridge, so of course those were snuck in, too. I tossed everything with a light lemon, oregano and olive oil dressing.
Easy as…well, spaghetti squash.
The recipe:
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
The dressing:
In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
The rest:
Add the roasted red pepper, olives and feta cheese to the spaghetti squash.
Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Other squash recipes:
- Cookin’ Canuck’s Roasted Butternut Squash & Balsamic Sauce for Pasta
- Cookin’ Canuck’s Spaghetti Squash with Apples & Toasted Pecans
- Kalyn’s Kitchen’s Vegetarian Penne Pasta with Butternut Squash, Mushrooms, Scallions & Goat Cheese
- Virtually Homemade’s Pan Roasted Brussels Sprouts with Butternut Squash
- Just a Taste’s Butternut Squash Apple Soup
- Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- 1 (3 lb.) spaghetti squash
- The dressing:
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 3/4 tsp dried oregano
- 1/2 tsp agave nectar or honey
- The mix-ins:
- 1 roasted red bell pepper (2 halves), thinly sliced
- 8 kalamata olives, quartered
- 3 tbsp feta chese
- Salt and pepper, to taste (if desired)
Instructions
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
The dressing:
In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
The rest:
Add the roasted red pepper, olives and feta cheese to the spaghetti squash. Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Notes
Calories 104.9 / Total Fat 7.1g / Saturated Fat 1.4g / Cholesterol 2.1mg / Sodium 180.5mg / Total Carbohydrates 11.7g / Fiber 2.5g / Sugars 4.9g / Protein 1.5g / WW (Old Points) 2 / WW (Points+) 3
2.2
spaghetti squash,
squash,
vegetarian