Greek Style Spaghetti Squash (serves 4)

DSCN1065We have been making a conscious effort toward more ethical eating – especially in terms of fewer animal products with those that we do eat coming from sustainable and humane sources. We also avoid any processed foods. As my health has required me to eliminate both sugar and gluten, the no-processed foods decision was a very easy one to make. Finally, the fact that we are gardeners and that we both love foods prepared from fresh vegetables is the main source of many of our recipes.

Now as autumn is at last up us, here is a fabulous supper. It’s savory, easy to prepare, economical and environmentally friendly. If you like spaghetti squash, you will love this. ~ Glyn

Greek Style Spaghetti Squash

I large spaghetti squash, baked, halved, seeded and shredded.

6 c fresh roma tomatoes, diced
4 italian frying peppers seeded and thinly sliced
1 medium white onion, diced
2 cloves garlic
1 cinnamon stick, plus ½ tsp ground cinnamon
¼ c raisins
¼ c walnuts
½ c fresh basil shredded
2 tbs oregano chopped
2 tbs olive oil
Salt and pepper to taste
1-2 tbs fresh lemon juice
¼ c crumbled feta or grated romano cheese (optional)

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The easiest way to cook a spaghetti squash is whole. Pierce the flesh about a dozen times with the tip of a sharp knife (to keep in from exploding in the oven). Place on a cookie sheet and cook at 375 for about an hour and a half. Let it cool enough to handle. Cut it in half, scoop out the seeds and the stringy pulp. Then use a fork to shred the flesh into “spaghetti”.

Cook onion, garlic and peppers in hot olive oil until translucent.

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Add tomatoes, bring to a boil, reduce heat. Add the cinnamon stick, raisins, basil and oregano. Cover and simmer about 30 minutes.

Meanwhile, use a fork to shred the spaghetti squash into a medium size bowl. Drizzle with additional olive oil and keep warm.

Remove the lid from the sauce. If necessary, increase the heat and cook down to desired consistency. Adjust seasoning. Stir in the lemon juice and the walnuts.

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Serve the sauce over the squash.

If using, top with the feta cheese.

This entry was posted by Glyn Ruppe-Melnyk.

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