Sunday, December 11, 2011

Spaghetti Squash

Spaghetti Squash
No surprise, this was not kid friendly, BUT my husband who despises squash in general, surprisingly LOVED this. 
Go figure.

1 Spaghetti squash, halved & seeded
2 tbsp vegetable oil/water
1 onion
2-3 cloves of garlic, chopped
1 green squash, quartered lengthwise and sliced into 1-in pieces
1 yellow squash, quartered lengthwise and sliced into 1-in pieces
1 tomato seeded and chopped
1-15oz can Great Northern Beans, drained & rinsed
3/4 cup crumbled feta cheese (*optional)
2 tbsp chopped fresh basil

1. Pre-heat oven to 350 F degrees. Lightly grease a baking sheet. 
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance.  Remove squash from oven and set aside to cool enough so it may be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and squash being careful NOT to overcook the squash (2-3 minutes). Add tomatoes and beans, and cook only until tomatoes are warm.
4. In a separate bowl, use a large spoon to scoop the stringy pulp from the squash. Toss with the sauteed vegetables, feta cheese, and basil. Serve warm.

**New Recipe Tip: When trying a new recipe with a picky eater, try serving something phenomenal on the side that has already been tested and approved in your kitchen. When I 1st made this recipe, I served it with cheddar & thyme biscuits that my husband drools over (as pictured above).

***Kid-Friendly Tip: I always keep some pre-cooked whole grain noodles in the fridge. Pull the beans from this dish and add to some warmed noodles. Serve with a side of fruit or favorite vegetable. Kids can not be expected to like everything, and sometimes just "trying" it (even if spit out) is all we ask for in our house.

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1 comment:

  1. I love spaghetti squash- so this recipe looks delicious!