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Monday, July 13, 2015

{Spaghetti Squash Marinara with Olives and Peppers}

I love spaghetti squash!  Spaghetti Squash might be one of my all time favorite vegetable subs for noodles.  However I cannot get Derek to eat spaghetti squash - he is not a fan... at all! 

So when I get a hankering to make a vegetable packed spaghetti squash dish I usually opt to make it on a night that Derek has plans with the guy, like Tuesdays when he is golfing!  Plus, then I get to enjoy the leftovers for lunch a good portion of the week, which makes lunch packing super easy! 

One of the things I love most about spaghetti squash is its versatility.  You can pretty much do anything you would like with spaghetti squash - Italian, Tex Mex you name it, it works!  For this dish I bulked up an Organic jar of marinara sauce with onions, peppers and green olives for a bit of zip.  Tangy salty feta is stirred into the whole dish at the end for an extra kick of flavor!  

This Spaghetti Squash Marinara is the perfect meatless Monday meal!  Throw in some beans for  little protein kick, or saute up some tempeh or tofu!  Either would be delicious! 


Spaghetti Squash Marinara with Olives and Peppers
Brunch N'Cupcakes
Serves 4 

1 Spaghetti Squash 
1/2 a large onion roughly chopped 
1 Red or Orange Pepper roughly chopped 
2 Garlic Cloves Minced 
2 Teaspoons Balsamic Vinegar 
1/3 Cup Green Olives - Sliced 
1/3 Cup Feta - Cubed (I liked to buy Trader Joe's Blocks of Feta) 
1 Jar Favorite Marinara Sauce (I bought Trader Joe's Organic Tomato Basil Sauce) 

1- Cook spaghetti squash.  I usually cut my squash in half and place cut side down in a pool of water.  I then microwave on high for 20-30 minutes until spaghetti squash is tender.  Once spaghetti squash is tender carefully scrap the squash flesh out of the skin and set aside.  
**This step can be done the night before to save on time. 
2- In a large skillet heat 1 teaspoon olive oil.  Saute peppers and onions until tender.  Add garlic to pan and cook until fragrant. 
3- Carefully add balsamic vinegar, olives and tomato sauce into the skillet with onions and peppers.  Cook for 5 minutes until sauce is heated through. 
4- Stir in spaghetti squash.  Make sure all the spaghetti squash gets covered with the marinara sauce.  Finally stir in feta cheese and serve! 


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