Steamed Spaghetti Squash With Fresh Tomatoes

Name: Steamed Spaghetti Squash With Fresh Tomatoes
Prep time: 1 h 40 min
Cook time: 25 min
Total time: 2 h 5 min
Yield: 8 serving(s)
Ingredients: 4 large tomatoes, seeded and chopped (preferably fresh from the garden!); 1/2 cup olives, Nicoise or 1/2 cup other small ripe olives; 1/4 cup olive oil; 1 tablespoon olive oil; 1/4 cup fresh basil leaf, cut into julienne strips; 3 -4 green onions, chopped; 2 garlic cloves, minced; 2 tablespoons red wine vinegar; 1/4 teaspoon pepper; 1 spaghetti squash (4 lb); 1 1/2 cups mozzarella cheese, shredded (6 oz)

Submitted by breezermom

"This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time."

Download

photo by Jostlori

Ready In:: 2hrs 5mins
Ingredients:: 11
Serves:: 8

ingredients

4 large tomatoes, seeded and chopped (preferably fresh from the garden!)
¹⁄₂ cup olives, Nicoise or 1/2 cup other small ripe olives
¹⁄₄ cup olive oil
1 tablespoon olive oil
¹⁄₄ cup fresh basil leaf, cut into julienne strips
3 -4 green onions, chopped
2 garlic cloves, minced
2 tablespoons red wine vinegar
¹⁄₄ teaspoon pepper
1 spaghetti squash (4 lb)
1 ¹⁄₂ cups mozzarella cheese, shredded (6 oz)

directions

Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.

Questions & Replies

Got a question? Share it with the community!

Reviews

We love spaghetti squash, and this recipe just added to our repertoire! The first night, I served immediately while it was nice and hot. But the leftovers the next day were served directly from the fridge - and were absolutely wonderful! In fact, I would always serve this cold. Thanks for sharing!

Jostlori