spaghetti squash


remember how i mentioned that when it's just me for dinner, i tend to go without meat? well last night i did just that… but with spaghetti squash this time.

i cut the small squash in half, sprinkled with sea salt and black pepper, placed the halves face down on a baking sheet, and roasted at 400 degrees for about 45 minutes. it needs a few minutes to cool when coming out of the oven, so now is a good time to start your toppings.

finely mince a small shallot, and saute in olive oil over medium heat for 2 minutes or until soft. add pine nuts and cook for another couple of minutes, until lightly toasted. turn heat to low and add a few sliced baby heirloom tomatoes, and fresh basil.

when the squash has cooled, scoop out and discard the seeds, and then gently scrape out the pulp with a fork. when the tomato/shallot mixture is warmed through, add to the squash, and top with crumbled feta, and a dash more sea salt/ground pepper.

a perfectly delicious and light fall meal // this pairs well with a hunk of crusty bread and mixed greens, but could also work well as a side dish to a heartier main.

ps. happy 11/11/11!