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SPAGHETTI SQUASH WITH CARAMELIZED TOMATOES

April 28, 2015 By Homa

Spaghetti Squash with Caramelized Tomatoes
If you like spaghetti squash, you’re going to love Spaghetti Squash with Caramelized Tomatoes. This is a light and delightful dish with only a few ingredients and so much flavor.  Prepare it for a perfect vegetarian meal, or as a gorgeous side dish for grilled meat or fish and get ready to hear praises for making something so exquisite by putting together such simple ingredients. I decided to create this recipe after I loved a quick lunch that I had made a while back with some leftover spaghetti squash that I had in the fridge from the night before!  For this recipe the spaghetti squash is lightly brushed with olive oil, sprinkled with salt, pepper and dried oregano leaves, then baked until tender enough to be easily poked through with a fork.

Spaghetti Squash with Caramelized Tomatoes
Spaghetti Squash with Caramelized Tomatoes is a vegetarian dish that is hassle free and beautiful.  It is nutritious and so very healthy without any heavy sauces. A bowlful of crunchy tender golden strands of spaghetti squash are tossed  with caramelized ripe tomatoes, that are lightly flavored with garlic, then tossed with creamy Feta cheese and delicious Kalamata olives.
Spaghetti Squash with Caramelized Tomatoes
Very little salt is sprinkled over the spaghetti squash before it is baked. I feel that the mild saltiness of the Feta cheese and olives sufficiently seasons this dish but if you wish, you may sprinkle a little bit of kosher salt when caramelizing the tomatoes. The red ripe tomatoes are cooked with very little oil over hot skillet until the natural juices caramelize and form a golden crust over the slices to enhance the flavor of tomatoes.

Cutting the squash in half
season the squash
Cut off the stem end and create a sturdy flat surface for the squash to sit on. Carefully cut the spaghetti squash in half and scoop out all the seeds and membranes. Brush lightly with olive oil and sprinkle with seasoning.
shred with fork
Caramelized tomatoes with garlic
 Bake the squash cut side down until it is easily pierced with a fork. Use the fork to shred all of the flesh. While the squash is baking, saute the tomato slices with some garlic and little oil until caramelized on both sides.

Spaghetti Squash with Caramelized Tomatoes
The spaghetti squash is tossed with caramelized tomato slices, Kalamata olives, and Feta cheese.  Add some fresh oregano leaves for garnish.
 Spaghetti Squash with Caramelized Tomatoes
Enjoy this delightful vegetarian dish as a main course with garlic bread or as a side dish with grilled chicken or Blackened Salmon.

 

 

SPAGHETTI SQUASH WITH CARAMELIZED TOMATOES
 
Print
Temperature: Preheated 375 F, center rack
Spaghetti squash bakes in 45-50 minutes
Serves 3 as a meal, and 6 as a side dish
Author: Homa
Recipe type: Vegetarian Side Dish/Main Meal
Cuisine: Mediterranean
Ingredients
  • 1 spaghetti squash (about 3 ½ pounds)
  • 2 TBSP olive oil
  • ⅛ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • 1 tsp crushed dried oregano leaves
  • 5-6 ripe Roma tomatoes, sliced ⅛-1/4 inch thick
  • 1-2 TBSP olive oil
  • 2 cloves garlic, crushed
  • 1-2 ounces Feta cheese crumbled, the more the better!
  • 10-15 Kalamata olives
  • Fresh oregano leaves (optional)
Instructions
  1. Preheat oven to 375, center rack.
  2. Line a large baking sheet with aluminum foil.
  3. Wash and dry the spaghetti squash, cut off the end with stem to create a flat and sturdy surface. Place the squash on the flat end and carefully cut it in half lengthwise. Scoop out all the seeds and membranes.
  4. Brush inside and the cut edges with olive oil. Sprinkle with salt, freshly cracked black pepper, and crushed oregano leaves.
  5. Place the squash cut side down on the prepared baking sheet. Bake for 45-50 minutes, or until you can easily pierce it with a fork.
  6. Allow the squash to cool for 10 minutes.
  7. Meanwhile heat 1-2 TBSP olive oil in a large nonstick skillet set over medium heat. Add the sliced tomatoes and lower the heat to medium low and cook without disturbing until the natural juices are caramelized on one side (5-6 minutes). Flip the tomatoes and cook until the other side is caramelized, another 5-6 minutes. Add the crushed garlic evenly over the tomatoes and saute for another minute. Turn off the heat.
  8. Dig a fork in the flesh starting in one end and drag it along the squash to the other end. Repeat until all the flesh is shredded.
  9. Transfer the shredded spaghetti squash to a large bowl.
  10. Top with the caramelized garlic tomatoes, sliced olives and crumbled Feta cheese.
  11. Add a few fresh oregano leaves for garnish and serve.
3.2.2925

Filed Under: Appetizers, Main Dishes, Recipe, Side Dishes, Vegetarian Tagged With: feta cheese, fresh herbs, garlic, kalamata olives, olive oil, spaghetti squash

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Comments

  1. Fae's Twist & Tango says

    April 28, 2015 at 2:46 pm

    You are brilliant, Homa! The combination of ingredients you chose is superb. The other day, at the market, I saw a spaghetti squash, and thought, it has been a while since I cooked one. I now know what I am going to make with it.

    • Homa says

      April 28, 2015 at 3:43 pm

      Oh thanks, you always say the nicest things about my posts! I think you will like this recipe. I always baked spaghetti squash because it is so good for you, but there is so much flavor in this simple recipe that now I make it because everyone actually enjoys it!

Homa

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