Lemon Rosemary Spaghetti Squash

SO, my dad came down and dropped off a giant spahetti squash the other weekend from his garden and I needed to cook it, but the last time I tried sneaking some of my spaghetti squash into a spaghetti casserole with maranara sauce and mozarella cheese for the kids… they noticed. And it did not go over well.  Seeing as we are diving into the wonderful world of urban farming and gardening, these kids better shape up and start eating more veggies from our garden!

Anyway, when my father gave me this large spaghetti squash I did not want it to go to waste so I decided to make something I knew the kids wouldn’t want to touch!  But what?? My grandmother recommended using butter brown sugar and cinnamon and turning it into a dessert type of dish but I decided to go a different route….

 

INGREDIENTS:

1 (or two depending on size) Spaghetti Squash

2 Zucchini (yellow/green)

1-2 Tomatoes; diced

2-3 Sprigs Rosemary minced

2 Cloves Garlic minced

1/4 C Feta Cheese

2tbs Olive Oil

2-3tbs Butter (melted)

Lemon Juice

So I cut my Spaghetti Squash in half scooped the seeds out then placed it flesh side down on my stone baking tray and baked at 400 degrees until I could stab a fork in it nice and easily.  During that time I heated up the oil butter and sauteed the zucchini and garlic. I diced the tomatoes in with the rosemary after the squash was done cooking in the oven. After the squash cooled a little I took a fork and seperated all the strings in the fleshy part of the squash and tossed them into the frying pan with the butter, oil, rosemary, garlic, zucchini and tomatoes.  I fried up the whole mixture for a couple minutes then poured it into a dish and tossed in the feta cheese and drizzled Lemon Juice on top.

IT WAS AMAZING!!

What is your favorite recipe for Spaghetti Squash??

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