I love spaghetti squash. I didn’t even know what it was until a few years back, when my aunt made some sort of spring vegetable medley that was based around spaghetti squash, sautéed in butter or oil, and possibly some garlic. I instantly attempted to recreate that dish for Easter, and forgot about it until just now, as I type this. My guess is that my version wasn’t as memorable as my aunt’s.
However, I did start making sautéed spaghetti squash regularly when I moved into my first apartment in the city and was cooking for one. It was the perfect side, as I could prepare it once and eat it all week long. It was almost a minimal effort dish, once you got passed the softening of the squash and scooping out the insides! It quickly became a favorite of my roommate, Kate’s.
This dish is perfect as a filling vegetarian main, or served as a side. Use some seasonal veggies and serve it for Easter! Light, healthy, and full of flavor, this skinny spaghetti squash is hard to pass up!
Skinny Spaghetti Squash
Inspired by Delighted Momma
Servings vary
Ingredients
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1 medium spaghetti squash
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1 TBSP olive oil
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1/2 white onion, diced
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2 C tomatoes, diced
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salt and pepper, to taste
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1/4 C basil, chopped
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1/2 C feta cheese
Directions
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Prepare your spaghetti squash per your desired method. Great tutorials here, if you are unsure how to do so. My personal preference is to soften it in the microwave, and then scoop out the insides with a fork about a day or so before I plan on using it to save time.
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Heat about 1 TBSP EVOO in a pan over medium heat. Sauté your onions and tomatoes until soft. Add spaghetti squash, salt, and pepper, and sauté for about 10 minutes, stirring frequently. Remove from heat.
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Before serving, sprinkle with basil and feta.
The fun pops of color make this veggie dish totally appetizing! Although the flesh of spaghetti squash comes out in “noodles” or “strands”, just like its name suggests, do not be fooled into thinking this is a substitute for pasta! I think it’s a great alternative to pasta, but definitely not a substitute! It’s great served with a basic marinara sauce “pasta style” but I prefer it even more on it’s own, tossed with a few add-ins. Spaghetti squash is naturally sweet and doesn’t need much seasoning. I kept it simple here by adding minimal ingredients, and you can easily pair this with a variety of other herbs, spices, and vegetables.
Beautiful! Spaghetti squash is one of those awesome secret weapons.
Love spaghetti squash. I also got into eating it in past few years, and we love it. We’ll pick one up from farmers market and hang onto it for nights we can’t figure out what to make for dinner. So quick and easy.
Beautiful and delicious. Love it!!
Liz, i have yet to try spaghetti squash as a noodle replacement. i’m thinking it’s about tim ei take the plunge. i love this recipe!
The spaghetti squash looks delish but what I cannot get over is that bowl it is in! I loooove it! Where’d you get it?
This sounds perfect! Love the simple flavors and how healthy it is. I want to make this for dinner tonight so hopefully my grocery store has some spaghetti squash!
This is the kind of meal I need in my life, before I start spending every day in a bikini! Fabulous, wholesome, healthy recipe Liz. Pretty good lookin’, too. Thanks for sharing!
Liz, this is beautiful!! One of my favorite meals is my pesto spaghetti squash. yuM! This is such a good veggie!
BUZZ!
I love spaghetti squash. I have one on my counter right now that I’ve been eying all week. Now I know what to make with it.
I love spaghetti Squash! I’ve never seen it like this, but I will have to try it. This looks awesome.
So many of my favorite ingredients! And so simple too! I’m loving this and can’t wait to try it
Yay! I’m glad the blog is back up! I was trying to find a recipe of yours earlier. I LOVE spaghetti squash, and like you I can eat it every night for dinner. (typically what I do when the husband’s out of town
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Miss you!! Xo
It looks colorful and yummy!