"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spaghetti Squash Recipe

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This recipe for Spaghetti Squash, by , is from Jo Ann's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patti Walker
Added: Friday, May 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash halved lenghtwise and seeded
2 Tbsp. vegetable oil
1 onion, chopped
1 clove garlic, minced
1-1/2 c. chopped tomatoes
3/4 c. crumbled feta cheese
3 Tbsp. sliced black olives
2 Tbsp. chopped fresh basil

Directions:
Directions:
Place spaghetti squash cut side down on lightly greased baking sheet and bake 30 minutes at 350 or until knife can be inserted. Remove squash from oven and set aside to cool until it can be handled easily. Heat oil in skillet over medium heat and saute onion in oil until tender. Add garlic & saute for 2-3 minutes. Stir in tomatoes, & cook until tomatoes are warm. Use large spoon to scoop stringy pulp from squash and place in medium bowl. Toss with sauteed vegetables, feta cheese, olives and basil. Serve warm.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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