Mediterranean Spaghetti Squash


by Dawn Landes

Posted on January 10, 2012 at 8:00 AM

Updated Monday, Jan 9 at 3:23 PM

Mediterranean Spaghetti Squash

1 spaghetti squash, approximately 3-4 pounds
2 tablespoons olive oil
½ onion, chopped
2 cloves garlic, minced
1-1/2 cups cherry or grape tomatoes,chopped
3 tablespoons chopped sundried tomatoes
1/4 cup reduced-sodium chicken or vegetable broth
3 tablespoons chopped black or kalamata olives
¾ cup crumbled feta cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon zest
1/4 cup toasted pine nuts
1/4 cup finely chopped chives (optional)

Heat olive oil in a skillet over medium heat. Saute onion in oil until tender, about 3-5 minutes.  Add garlic and sauté for 1-2 minutes.  Add 1/4 cup broth, chopped sundried tomatoes and cherry tomatoes. Cook until tomatoes are warm and broth has almost completely evaporated.  Add olives. Keep vegetables warm.

Meanwhile, carefully pierce the spaghetti squash several times with a sharp knife.  Place in microwave on paper towel and cook on high for 6 to 8 minutes or until squash can be easily pierced, with little to no resistance, turning squash over halfway through cooking.  Let cool slightly, and then cut squash in half through stem end and scoop out the seeds from the center of both halves.  Using a fork, drag the tines across the inside flesh, creating the "spaghetti" strings and place in a medium bowl.

Toss squash spaghetti with sautéed vegetables, feta cheese, lemon zest and chopped basil.  Sprinkle with toasted pine nuts and chopped chives (if using).  Makes four servings.

Spaghetti Squash Cakes

1 serving leftover Mediterranean Spaghetti Squash
1 large egg
½ to 1 cup fresh breadcrumbs, lightly toasted
1-2 tablespoons olive oil
1 tablespoon freshly shredded parmesan reggiano cheese (optional) 
1 tablespoon good quality balsamic vinegar

Mix the leftover portion of Mediterranean Spaghetti Squash with 1 egg and ½ cup fresh breadcrumbs.  If mixture is too loose to form patties, add up to another ½ cup of breadcrumbs so that mixture clings together. Form 4 cakes.

Heat oil in sauté pan over medium to medium-high heat.  Add squash cakes and cook for 2-3 minutes on each side or until golden brown.  Remove squash cakes from pan and sprinkle with parmesan cheese, if desired, and drizzle with balsamic vinegar. Makes two servings (2 cakes each).