Return to Content

Spaghetti Squash Mediterranean-Style

Spaghetti Squash Mediterranean-Style
0 votes, 0.00 avg. rating (0% score)
by in Sep 2012

Total Time: 40

Yield: 4 to 6 servings

Ingredients:

  • 1 spaghetti squash (about 3 pounds), quartered, seeds removed
  • 3 tablespoons olive oil
  • 1 medium-size onion, diced small
  • 1 medium-size fennel bulb, diced small
  • 1 medium-size carrot, peeled and diced small
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • Freshly ground black pepper, to taste
  • 2 garlic cloves, minced
  • 1/4 teaspoon red-pepper flakes (optional)
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 small zucchini (about 8 ounces total), trimmed and diced
  • 1/3 cup minced fresh basil
  • 1/2 cup grated Parmesan cheese

Instructions:

Set a steamer basket into a Dutch oven or other large pot. Fill with water just to bottom of steamer; arrange squash in basket, skin side up. Cover, set over high heat, bring to a boil, and steam until flesh is very tender, about 20 minutes.
Meanwhile, in a medium-size pan over medium heat, add olive oil. Add onion, fennel, carrot, salt, and pepper; cook until softened, about 4 minutes. Add garlic and red-pepper flakes (if using); continue cooking until onions are translucent, about 3 more minutes. Add tomatoes and zucchini; lower heat to a simmer. Cook 20 minutes, stirring occasionally. Stir in basil. Taste sauce and add more salt if needed.
When squash is done cooking, remove it from pot and let cool until it's safe to handle. Use a fork to scrape the flesh into the pan; it will form strands. Toss gently to coat. Transfer to a bowl and top with cheese. Serve hot.
Updated Wednesday, August 29th, 2012
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

2 Responses to Spaghetti Squash Mediterranean-Style

  1. Beverly Baldino October 1, 2013 at 4:37 am #

    Wonderful magazine and website

    • Brenda Darroch October 1, 2013 at 9:55 am #

      We’re thrilled you you like the magazine and site, Beverly!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350