Post by nick on Mar 18, 2010 9:56:17 GMT -5
This recipe is actually from All Recipes.com where its called Spaghetti Squash I. Only a few minor changes were needed to make it Paleo. I used butter on low heat instead of vegetable oil to cook the onion and garlic (and a cup of chopped mushrooms, I like mushrooms), but you could use whatever you feel is appropriate for the task instead of butter (i.e. you could cook some bacon in the stock pot first, remove the bacon and use the grease to cook with. The bacon could be added later if you want or it could be an appetizer ). And the feta can simply be omitted. Also after I cook the onions, garlic and mushrooms I add a pound of ground grassfed buffalo and cook until its browned.
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup crumbled feta cheese
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
[1 Cup chopped mushrooms]
[1 pound ground buffalo/beef/turkey]
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. [If you pour water onto the baking pan just so that it covers the bottom, and then place the squash on, you don't have to use a greased baking sheet.]
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes [In our oven it takes 50 minutes at 350 to adequately soften the squash.] 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 [again, I use butter here] in a skillet over medium heat . Saute onion [and mushrooms] 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, feta cheese, olives, and basil. Serve warm.
* 1 spaghetti squash, halved lengthwise and seeded
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1 1/2 cups chopped tomatoes
* 3/4 cup crumbled feta cheese
* 3 tablespoons sliced black olives
* 2 tablespoons chopped fresh basil
[1 Cup chopped mushrooms]
[1 pound ground buffalo/beef/turkey]
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. [If you pour water onto the baking pan just so that it covers the bottom, and then place the squash on, you don't have to use a greased baking sheet.]
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes [In our oven it takes 50 minutes at 350 to adequately soften the squash.] 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 [again, I use butter here] in a skillet over medium heat . Saute onion [and mushrooms] 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, feta cheese, olives, and basil. Serve warm.