Friday, November 20, 2009

Mediterranean Goodness


Serves 6 to 8


1 medium spaghetti squash
2 tablespoons olive oil
1 large onion, roughly chopped
1 1/2 teaspoons minced garlic
1 14.5 ounce can of diced tomatoes, drained
1/4 cup sliced Kalamata olives
1/2 cup feta cheese


Heat the oven to 350 degrees.  

Cut the spaghetti squash lengthwise and remove the seeds.  Place the cut sides face down on a cookie sheet lined with aluminum foil. Bake for 30 minutes.

Heat the oil in a large skillet on medium heat. Add the onions and garlic. Saute until the onions become tender. Stir in the tomatoes and cook for 5 minutes. Remove from the heat. Add the olives.   

Use a fork to remove the meat of the squash. Mix into the sauteed vegetables. Garnish with the feta.  

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