Monday, September 17, 2012

Spaghetti Squash --Mediterreanean Style

I love it when Camera Girl cooks up a spaghetti squash; its super tasty and I can eat too much without feeling too guilty.  Thanks for watching, and for more vids check out the Chef Buck Playlist at

1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste

Preheat oven to 350. 

Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice).  Place each side, cut side down, in a shallow pan with about ¾ c water. Bake, uncovered for 45 minutes.  Set aside to cool squash halves--enough to handle without causing death to the handler--but not completely cool. 

You have time to chop up all your ingredients while the squash cooks.   For the artichoke, you may want to remove some of the outer, tougher leaves.

For each half, use a spoon to scrape out and discard the seeds and dark center strings.  Use a fork to scrape out the squash into ‘spaghetti-like’ strands.

Heat oil over medium high heat.  Saute onion and garlic 4-6 minutes.  Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes.  Uncover, stir in spaghetti squash and remaining ingredients.  Cover and cook til all ingredients are warm, about 7-10 minutes.

Add Tbsp of olive juice and any other seasonings to taste. Serve warm.

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