Sides

Name: Buttery Spaghetti Squash with Garlic and Feta
Prep time: 5 min
Cook time: 1 h 40 min
Yield: 6-8 cups
Ingredients: 1 large squash; 3 T butter; 3 chopped garlic cloves; 3 T feta; 2 T chopped fresh parsley; kosher salt; pepper

Buttery Spaghetti Squash with Garlic and Feta

November 13, 2016 by Vanessa Leave a Comment

There’s no faking the deliciousness of this side dish.

For those eaters who are unsure about squash or perhaps tried it before unsuccessfully, I encourage you to trust me on this one. Butter Spaghetti Squash with Garlic and Feta is incredibly tasty. This is not your grandma’s steamed squash.

To the cooks who haven’t made squash with these flavor combinations, hold on to your hot pads!

The beauty of making this side dish is that it is simple. All you have to do is poke it, bake it, scoop it, and serve! You could make this for a evening dinner with your family or to serve as a Thanksgiving side dish.

Step 1: Use a sharp knife and poke several slits into the skin of your spaghetti squash.

Step 2: Preheat the oven to 375 degrees. Place the squash on the foil lined baking sheet.

The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don't forget the creamy...the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes. — The beauty of cooking with baked spaghetti squash is that it is easy to incorporate flavors into it such as tomato sauce and mozzarella with sausage or in this case keeping it simple with savory butter and garlic and parsley. Of course, don’t forget the creamy…the feta! Oh, wait, goat cheese would also be great with sun dried tomatoes.

Step 3: Bake 1 hour 30 minutes. Remove using hot pads because it is blazing hot and likes to roll around. You can handle it like a football. Wow, I’m having flashbacks of playing Hot Potato in elementary school.

Step 4: Cut the hot squash length-wise and allow it to cool. Then, remove the seeds with a spoon just like you would a pumpkin.

Step 5: Once the seeds are removed, use a fork inside each squash half to create the “spaghetti” texture.

Step 6: The final step! Heat the butter on low heat, add the garlic, squash, salt and pepper. Add feta and chopped parsley just prior to serving. Serve warm and well tossed. (Ingredient measurements available on the included recipe card.) Enjoy!

onedelightfullife.com

6-8 cups

Buttery Spaghetti Squash with Garlic and Feta

This heavenly squash dish will restore your faith in all that is divine. Melted with butter and garlic it takes on huge flavor thanks to added parsley and feta.

5 minPrep Time

1 hr, 40 Cook Time

1 hr, 45 Total Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 large squash
3 T butter
3 chopped garlic cloves
3 T feta
2 T chopped fresh parsley
kosher salt
pepper

Instructions

Preheat the oven to 375 degrees.
Pierce the squash with a sharp knife several times.
Transfer it to a foil lined baking pan.
Bake for 1 hour 30 minutes.
Remove squash for the oven and cut it in half length-wise.
Allow it to almost cool completely.
Use a spoon to remove the seeds.
Scrap a fork through the squash to create the "spaghetti."
Melt the butter and garlic in a large pan.
Add in the squash and toss to coat evenly.
Add a heavy pinch of kosher salt and fresh ground pepper.
Just about the time you're ready to serve it, add the feta and fresh parsley.

Notes

The larger the squash, the more it will serve. Having trouble picking out a squash at the grocery store or farmers' market? Just remember that its rind is the color of butter and it's large in size.

https://onedelightfullife.com/spaghetti-squash-with-garlic-and-feta/

onedelightfullife.com

Nutrition

Calories

1541 cal

Fat

132 g

Carbs

19 g

Protein

64 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Grilled Bloomin’ Onion with Barbecue Sauce

September 17, 2016 by Vanessa Leave a Comment

Sometimes I’m not in charge of cooking dinner and it’s A-OK with me.

Why wouldn’t I not want to make dinner? Because when my guy gets around the grill, everyone wins. This time he wanted to re-create the Outback Steakhouse bloomin’ onion but rather than dredging it and frying it, he grilled it.

grilled_bloomin-onion2 — The barbecue sauce ran a bit out of one side so we just added a bit more.

Despite what you might think you don’t need some fancy onion chopper to achieve the same fanned out affect from a Vidalia onion that you see at at steakhouse. The key to achieving that “bloom” look is to keep the stem of the onion in place, peel the skin off away from it, and use a sharp small pairing knife to divide the onion into 8-16 different sections. Don’t use any other variety of onion than a sweet Vidalia, which gets its name for where its grown in Georgia, because it is unusually sweet and caramelizes well on the grill. Any other kind of onion may have a sharp flavor and probably isn’t as large in size.

We cut this onion one more time equaling sixteen sections. — We cut this onion one more time equaling 16 sections.

grilled-bloomin-onion-6 Clean up is a cinch since you only need to discard the foil. I recommend serving the onion without the stem in a bowl on the table as a side dish. It serves two people easily. I could see us recreating this side dish again using other seasoning options to accompany Italian or Mexican entrees. Check out my Easy Homemade Seasoning recipes.

Have fun grilling and let me know if you try a different seasoning combination or prefer this version. Use the comment section below to tell me about your take on the Grilled Bloomin’ Onion with Barbecue Sauce or tag @OneDelightfulLife on Instagram!

Signature ODL 170x70px