SKINNY MEDITERRANEAN "PASTA"
Steps:
- Preheat oven to 375 degrees
- Spaghetti squash if very hard to cut raw so I decided to bake it whole. Puncture some holes in the squash. This will let the steam escape while baking. Place in a shallow pan and bake for about an hour or so until a knife will insert easily into the squash. You can add a little water to the pan if you want. I like my squash a little crunchy but I was busy on the computer and I let it bake longer that I should have. It can get watery if you let it bake too long. If this happens, drain in a colander for a while after you shred it.
- While the squash if baking, chop zucchini into small pieces and steam for a few minutes. You want them crunchy, not mushy.
- Chop onion garlic and pepper and saute in olive oil until softened a bit.
- Add tomatoes and saute for a minute or two more
- Once squash has cooled a bit cut in half and remove seeds. Take a fork and start shredding. I love this part! And watch as it magically starts taking a spaghetti shape- it's really cool!
- Mix all ingredients together. Chop some fresh basil and add the feta cheese. Salt and pepper to taste and a little bit of lemon and your done.
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