"It's All Greek to Me" Spaghetti Squash

Total Time: 60 minutes

Yield: 6

Ingredients:

• 2 medium spaghetti squash
• 1 cup artichoke hearts, drained
• 1 cup sun dried tomatoes
• 1 cup chopped Kalamata olives
• 1/2 cup goat cheese
• 4 basil leaves, chopped
• 1 cup spinach

Steps:

1. Preheat oven to 375 degrees F.
2. Cut spaghetti squash in half, longways. Scoop out and discard seeds.
3. Place the spaghetti squash with flesh side down in a baking pan. Add about an inch of water in the bottom of the pan and lightly drizzle olive oil over the top of the spaghetti squash.
4. Bake the spaghetti squash for 40 minutes.
5. In a bowl, add the drained and chopped artichoke hearts, sundried tomatoes, and kalamata olives and heat them in the microwave or on the stove for about 5 minutes or until warm.
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6. Once the spaghetti squash is tender, take a fork and scrape out the strands of squash. If the squash doesn't come out like spaghetti then it needs to cook for about 5-10 more minutes.
   
   Be careful when scraping the squash out because the outside of the squash is really hot. I typically let it cool for about 10 minutes and then use a potholder to hold the squash as I scrape the spaghetti.
7. Scrape the strands of spaghetti squash into the bowl that contains the artichoke hearts, sundried tomatoes, and kalamata olives.
8. Add the chopped basil, goat cheese, and spinach and mix all the ingredients together.
9. You can eat this served cold or warm. It also goes well by itself or as a side dish, especially a side for Rosemary Lemon Chicken.
10. Enjoy!

Jess
Silver Post Medal for All Time! 267 Posts

March 17, 20150 found this helpful

That looks like a great recipe, Brenda. I love goat cheese. Thanks for sharing.