Mediterranean Stuffed Spaghetti Squash
Easy on the belly and good besides—that’s what this dish presents. You don’t have to add the shrimp so it can be a totally vegetarian dish. I also have another recipe that uses this kind of squash, so be on the look out for that. It’s a south of the border version.
- One spaghetti squash, halved lengthwise and seeded (I save the seeds to roast in a 400 degree oven. I let the seeds dry and then sprinkle them with olive oil and red pepper flakes. It takes about 20-30 minutes to roast them.)
- 2 Tblsp. olive oil
- 1 onion-chopped
- 2 garlic cloves minced
- One 14.5 oz. canned dice tomatoes including its’ juice. (The can I used also included oregano, garlic and basil.)
- 1/2 C. chopped artichoke hearts (I used the slightly marinated kind.)
- 3 Tblsp. sliced black olives (I used the slightly marinated kind.)
- 2 Tbslp. chopped fresh basil
- Medium sized cooked deveined shrimp, defrosted, tail taken off—I used about 15 (Optional)
- 3/4 to 1 C. crumbled feta cheese
- Preheat oven to 375 degrees.
- In an oven proof dish, put in 1/2 to 3/4 C. water and place the 2 squash halves, flesh side down, in your dish. Bake about 35 minutes in the preheated oven. You can check at 30 minutes however the squash is done when you are able to insert a sharp knife with little resistance. When the squash is done take a fork to rake the flesh into your “spaghetti”. Be careful not to rake through the skin because you are going to use that for the stuffing.
- Meanwhile, in a large deep pot heat the olive oil and when heated, put in the onion. Sauté till it has softened. (about 5 minutes) Add the garlic and sauté for about 2 more minutes. Stir in ingredients number # 5 through # 8, place a lid on the pot and let the sauce simmer for 10 to 15 minutes.
- If you are using the shrimp, now’s the time to put them in the sauce for 3 or so minutes or till they are heated through.
- Add the feta last and stir it in quickly.
- Spoon the sauce into your squash halves. I surrounded mine with some cold marinated hot Italian styled red peppers which I thought tasted quite good with this.
- If you wish, you can serve some crusty hot French bread with this. And of course a nice crispy light white wine would be nice to have as well. But even red is good with this dish.