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Light & Zesty Spaghetti Squash Toss

Serves 4 #STARFineFoods Ingredients: 1 medium to large spaghetti squash 3 Tbsp. STAR Extra Light Olive Oil 1 medium Onion, sliced thin 2 large cloves garlic, quartered 1 tsp. basil 1 cup fresh spinach, sliced into thin ribbons 1/3 cup kalamata olives, sliced 8 spicy/sweet red piquante peppers, sliced into thin strips Freshly grated parmigiano reggiano, to taste Salt and pepper to taste Instructions:

Preheat oven to 350 degrees.

Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with ½ cup water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.

While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and Olive Oil; toss. Cover with foil and put into oven with squash.

When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl.

Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.

Toss all ingredients together until well combined. Top with Parmigiano-Reggiano. Serve warm with crusty bread and enjoy!

Light & Zesty Spaghetti Squash Toss

 #STARFineFoods

Ingredients

  • 1 medium to large spaghetti squash
  • 3 Tbsp. STAR Extra Light Olive Oil
  • 1 medium Onion, sliced thin
  • 2 large cloves garlic, quartered
  • 1 tsp. basil
  • 1 cup fresh spinach, sliced into thin ribbons
  • 1/3 cup kalamata olives, sliced
  • 8 spicy/sweet red piquante peppers, sliced into thin strips
  • Freshly grated parmigiano reggiano, to taste
  • Salt and pepper to taste

Instructions

1

Preheat oven to 350 degrees.

2

Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with ½ cup water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.

3

While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and Olive Oil; toss. Cover with foil and put into oven with squash.

4

When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl.

5

Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.

6

Toss all ingredients together until well combined. Top with Parmigiano-Reggiano. Serve warm with crusty bread and enjoy!

1

Preheat oven to 350 degrees.

2

Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with ½ cup water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.

3

While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and Olive Oil; toss. Cover with foil and put into oven with squash.

4

When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl.

5

Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.

6

Toss all ingredients together until well combined. Top with Parmigiano-Reggiano. Serve warm with crusty bread and enjoy!

Serves: 4

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