Francois was the one who introduced me to this interesting vegetable
the spaghetti squash…
He also introduced baked leftover spaghetti (the pasta version) into my culinary world
(check out this recipe for Pasta Fritatta)
…spaghetti squash looks like an ordinary squash outside…
…but when cooked it has a texture unlike others of the winter squash family.
It is almost more bland in flavour, which lends itself to creative seasoning ideas…
Here is my stove top, easy boat version….
MEDITERRANEAN SPAGHETTI SQUASH
1 small spaghetti squash
2-3 tbsp olive oil
2 garlic cloves, minced
2 small onions, chopped (about 1 cup0
sea and pepper (remember the squash is bland)
big pinch chili flakes
3 plum tomatoes
1/4 cup red wine
2-3 tbsp tomato paste
1/2 cup sliced black olives
1/2 cup crumbled feta
basil, slivered to garnish
If cooking squash on the grill, turn grill on medium high.
Half squash and scoop out seeds
Salt and pepper each half
Wrap each half in foil and grill for 30-40 minutes until flesh is soft but not mushy.
When cooled enough to handle use a fork and rake down the length of each half.
The flesh of the squash will have the appearance of strands of spaghetti.
Set aside while preparing the rest.
In skillet heat oil and sauté garlic and onion until transparent and fragrant.
Deglaze with a good quality red wine.
Add tomato paste.
Stir in tomatoes and sauté for more 4-5 minutes until mixture becomes a bit saucy.
Salt and pepper
Add olives and squash and toss to mix all and heat until serving temperature is reached.
Plate and top with crumbled feta and slivers of fresh basil.