Fun fact! Did you know that spaghetti squash is packed with vitamin C and beta carotene to help fight bacteria, while red onion offers quercetin, an antiviral antioxidant? Garlic adds antibacterial and antifungal properties, tomatoes bring lycopene to reduce inflammation and basil delivers powerful antiviral compounds. For a completely plant-based meal, add a can of rinsed chickpeas for extra protein.
Pro tip: If you are nervous about cutting squash, ask your local grocer to halve it for you.
Ingredients
- One spaghetti squash, halved lengthwise and seeds removed
- 2 tablespoons extra virgin olive oil
- One diced red onion
- One clove of garlic
- ½ cup of sundried tomato
- ½ cup feta cheese
- ¼ cup of fresh basil, chopped
- ½ fresh squeezed lemon
- A drizzle of extra virgin olive oil to finish
- Pepper to taste
Preparation
- Preheat the oven to 350 degrees.
- While your oven is warming, place the washed, halved spaghetti squash face down on a cookie sheet that has been prepped with olive oil.
- Place the cookie sheet in the center of the cooking rack.
- Bake for 30-45 minutes. (You should be able to pierce the squash with a knife easily once it’s cooked.)
- Remove from the heat and allow it to cool enough to handle.
- As the squash is cooling, heat 1 cup of water to boiling.
- Add ½ cup of sundried tomatoes and set aside.
- Add 2 tablespoons of oil to a skillet and bring up to medium heat.
- Add one diced onion and one clove of minced garlic. Cook until translucent.
- Drain the sun-dried tomato and discard the water.
- Add to a mixing bowl with the onion and garlic mixture.
- Turn the spaghetti squash over. With a fork, begin to flake it apart from its thick skin, then add it to the mixture.
- Gently mix the sun-dried tomato, onion, garlic, feta cheese, chopped basil, and ½ of squeezed fresh lemon.
Yield: Four to six servings.