New Recipe Wednesday!
Spaghetti Squash with Tomatoes and Olives
1/2 of a 2 to 2 1/2 lb spaghetti squash
2 Tbsp olive oil
4 cloves garlic, minced
2 - 14 1/2 oz cans diced tomatoes with basil, garlic and oregano (undrained)
4oz dried whole grain spaghetti
1/2 cup pimiento stuffed green olives, coarsely chopped
1/3 cup golden raisins
1/4 cup snipped fresh basil (I skipped this and it was still super tasty)
2 oz feta cheese crumbles (1/2 cup)
1. Halve spaghetti squash. Remove strings and seeds. Place up half upside down on plate in microwave. Cook on high 12 minutes or until easily pierced with a fork. Cool slightly.
2. Meanwhile, in a large saucepan heat oil over medium heat. Add garlic, cook 1 minute. Add tomatoes; bring to boiling. Boil gently, uncovered for 15 minutes, stir occasionally.
3. While tomatoes are cooking, in a large pot cook pasta according to package directions; drain and return to the pot.
4.When the squash has cooled slightly, using a fork, scrape the pulp from the squash into strands. Add squash, tomato sauce, olives, raisins and basil to pasta in the pot. Season to taste with black pepper. Serve topped with feta and additional snipped fresh basil, if desired. makes 4 servings.