squish squash

Before I mention anything else, a very warm welcome to our friend's baby girl who was born this morning. What an amazing and appropriate Thanksgiving gift. Welcome, baby W! We can't wait to meet you.

With another squash from the farmer's market, this time a spaghetti squash, I made a delicious new recipe. Cheap, quick, easy, vegetarian, and healthy (not to mention yummy), it's one I will definitely make again. The original recipe is here, but the modified version which I made is below.

Spaghetti Squash

* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup cubed cheese (I used havarti and mozzarella)
* 1 tsp dried basil (or more fresh, if you have it on hand)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, cheese, and basil. Serve warm.

This would also be good with something added with a little kick - jalapenos, sundried tomatoes, or olives (which are called for in the original recipe, but we're not big olive fans around here). Enjoy!