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. 

Butternut Squash and Apple Gratin

I'm always on the lookout for recipes that can easily be assembled ahead of time and that are tasty enough to possibly make it on the menu for Thanksgiving. This recipe gets bonus points this year as another use for all the apples we have!

If you omit the bacon and use vegetable broth it makes a great vegetarian side dish.

Butternut Squash and Apple Gratin
  Serves 8

1 large Butternut Squash

4 medium Apples 

1 medium Yellow Onion, diced

1/4 C Whole Wheat Flour

1/4 tsp Smoked Paprika 

1/4 tsp Sea Salt

1/4 tsp Cinnamon 

1 1/2 C Grated Sharp Cheddar Cheese

3 slices of cooked Bacon, chopped

1 C Chicken or Vegetable Broth

Preheat oven to 350. Grease a 9x13 baking pan and set aside. In a small bowl mix together flour, paprika, salt and cinnamon. Peel, seed and cube butternut squash into  1/2 inch chunks.  Peel and cut apples into similar sized pieces. Toss squash, onions and apples in a large bowl with flour mixture. Mix one cup of grated cheddar and chopped bacon into squash (reserve 1/2 cup of cheese for later). Pour squash mixture into prepared pan, add broth, cover with foil and bake 1 hour. After 1 hour remove foil, sprinkle with remaining cheese and bake additional 15 minutes.

Cauliflower Garlic Bites

Cauliflower Garlic Bites

Serves 2-4

1 Head of Cauliflower cut into florets

Garlic Powder

Butter it up Spray

Preheat oven to 450. Line a cookie sheet with parchment paper. In a large bowl lightly spritz with butter it up spray then sprinkle with garlic powder.

Spread cauliflower onto baking sheet and bake 15 minutes. Pull out cookie sheet and stir, return to oven another 10-15 minutes until brown and crispy.