Easy, Mediterranean-Inspired Spaghetti Squash Recipe
I have to be honest with you: I love to cook, but rarely have time. It’s so easy to just grab something on the go or order in (the taco place has my order memorized). But when I do have time to cook, this spaghetti squash recipe is one of my favorites. Not only is it delicious, but it’s a great alternative to regular pasta. I like to make mine with pesto sauce and use a recipe I learned from a Mediterranean wine bar I used to work at in the Upper West Side. The wine bar is now out of business unfortunately but I’m keeping the legacy alive with this recipe! It takes about a half hour to make, only needs a handful of ingredients and is quick and easy. Let me know how yours turns out in the comments! You’ll need… 1 spaghetti squash 8 oz store-bought pesto (here’s a great pesto recipe if you prefer homemade) 1 1/2 cups of sun-dried tomatoes 1 cup feta cheese Handful of red pepper flakes if you like it spicy First, put your spaghetti squash in the microwave for 6 minutes. Then, rotate it to the other side and cook for another 6 minutes. Once it’s done, the squash will be tender and you will be able to make a slice right down the center to open it. Scoop out all of the seeds and innards. Then, use a fork to begin flaking strands of “spaghetti” off the sides of the squash. Set the “spaghetti” aside in a bowl. Chop the sun-dried tomatoes into small pieces. Heat your pan on medium heat and sauté the tomatoes until they start to soften. Add the pesto sauce and bring to a simmer. Add the “spaghetti” to the pan and cook together for about 5 minutes or so. Serve immediately and top with crumbles of feta cheese and I always add red pepper flakes for a little kick. Bon appetit!
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