Spaghetti Squash with Caramelized Onions, Feta and Basil

Spaghetti Squash, my least favorite of the squash family. People are always trying to pass it off as spaghetti hidden under a store bought jar of marinara sauce, or worse a Bolognese both of which are too heavy for the delicate strands of spaghetti squash. This dish was created to celebrate the transition of Summer into Fall with tomatoes and basil from the Summer garden and onions and squash grown to be stored for the winter. Spaghetti squash certainly doesn't have much of a taste on its own so we have punched it up a bit with salty feta and kalamata olives as well as garlic roasted alongside the squash.

Spaghetti Squash with Caramelized Onions, Feta,
and Basil

Serves 4
1 Spaghetti Squash

2 cloves Garlic 

1 Yellow Onion, sliced

1 can Diced Tomatoes 

1 Tbs Olive Oil 

9 Kalamata Olives, chopped 

4 oz Feta Cheese, crumbled 

3 Tbs Basil, chiffonade

Preheat oven 375. Line a baking sheet with parchment paper. Slice spaghetti squash open lengthwise and scrape out seeds (I use an ice cream scoop). Place spaghetti squash cut side down on parchment lined baking sheet with cloves of garlic (unpeeled), bake 35-45 minutes. Squash is done when a sharp knife easily pierces the flesh. 

While squash and garlic cook, heat a saucepan over medium low, add in onion and oil stirring occasionally until onions start to caramelize.  When onions are caramelized add in tomatoes and simmer with lid on.

When squash and garlic are done, squeeze garlic out of peel, chop and scrape garlic into tomato sauce. Continue cooking the sauce while you prepare squash.

In a large bowl when squash is cool enough to handle, scrape the flesh with a fork to produce strands of squash noodles. Pour sauce over noodles and toss with fresh basil. Serve with a garnish of Feta and Kalamata Olives.

Approximately 225 Calories, 10 grams of Fat, 28 grams of Carbs, 6 grams of Fiber and 8 grams of Protein per serving.