I love Spaghetti Squash. I think it is one of the coolest and tastiest veggies out there.
My husband... not so much.
But bless his heart, he lets me cook it every now and then for dinner.
I will take spaghetti squash any way, shape, or form.
So, I was excited when I found this recipe for Greek Spaghetti Squash that tastes amazing.
1 Spaghetti Squash
1 tablespoon of butter (or butter substitute like Earth Balance)
1 15oz can of diced tomatoes
Feta cheese (as much or as little as you want)
1/2 tablespoon of oregano
1/2 lemon, juiced
salt and pepper to taste
- Cut your squash lengthwise, scoop out the seeds, and place cut side down on greased baking sheet for 30-35minuets at 375 degrees. You should be able to easily pierce the skin with a fork when done.
- Once cooked, use a fork to scrape out the squash into strands and place in a bowl. Toss in all the other ingredients and serve warm.
I absolutely love this recipe. Its so easy. Great for a quick meal during the week.
I unfortunately added to much oregano when I made it.
So make sure if you are not a fan of it to not to over do it.
Happy Cooking Friends!