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

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Ingredients

• 1 medium spaghetti squash
• 1 TBSP olive oil
• 1/2 white onion, diced
• 2 C tomatoes, diced
• salt and pepper, to taste
• 1/4 C basil, chopped
• 1/2 C feta cheese

Directions

1. 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.
2. 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.
3. 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.