Grecian Spaghetti Squash Sauté
POINTS® Value | 3
Servings | 4
Preparation Time | 20 min
Cooking Time | 25 min
Level of Difficulty | Easy
side
| This unusual and delicious take on spaghetti squash is great as a main dish, or as a side dish paired with grilled or broiled fish or
en, or roast leg of lamb. Red pepper flakes will add an extra kick.
Ingredients
2 pound spaghetti squash
2 tsp olive oil
1/2 cup scallion(s), sliced
2 tsp minced garlic
14 1/2 oz canned diced tomatoes, undrained
1 cup canned
peas, drained and rinsed
1 tsp dried oregano
1 tsp lemon zest, freshly grated
1/4 tsp table salt
1/4 tsp black pepper
1/4 cup dill, or mint, fresh, chopped
1/4 cup pot cheese, or fat-free crumbled feta
Instructions
Pierce squash with a fork in several places. Place on a microwave-safe plate in microwave. Microwave on high, turning squash over every 3 minutes, until tender, about 12 to 15 minutes; let stand 5 minutes. (Or, to bake squash, preheat oven to 350ºF.Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.)
Meanwhile, heat oil in a large nonstick skillet. Add scallions and garlic; cook, stirring, until fragrant, about 1 minute. Add diced tomatoes,
peas, oregano, lemon zest, salt and pepper; bring to a boil.
Cut cooked squash in half lengthwise; scrape out seeds and then scrape strands of squash into skillet with a fork. Cook, stirring, until squash strands are well coated. Remove from heat and stir in dill or mint. Top each serving with feta cheese. Yields about 1 cup of squash and 1 tablespoon of cheese per serving.
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