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Light & Zesty Spaghetti Squash Toss
4
Ingredients
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1 medium to large spaghetti squash
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3 Tbsp. STAR Extra Light Olive Oil
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1 medium Onion, sliced thin
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2 large cloves garlic, quartered
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1 tsp. basil
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1 cup fresh spinach, sliced into thin ribbons
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1/3 cup kalamata olives, sliced
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8 spicy/sweet red piquante peppers, sliced into thin strips
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Freshly grated parmigiano reggiano, to taste
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Salt and pepper to taste
Instructions
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1.
Preheat oven to 350 degrees.
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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.
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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.
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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.
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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.
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6.
Toss all ingredients together until well combined. Top with Parmigiano-Reggiano. Serve warm with crusty bread and enjoy!
