I love that spaghetti squash is the kind of vegetable where you can just mix in all sorts of different toppings. Not many vegetables can say that about themselves! Actually, no vegetable can ever say anything about itself…because they’re vegetables…and vegetables can’t talk…duh.
Anyyyway, my latest spaghetti squash side dish is super simple:
- Scrape out the seeds and place, cut-side down, in a microwave-safe dish with an inch of water. Microwave on high for 12 minutes.
- This time, my squash was small enough that I could get my knife right through it, but sometimes that’s an impossible task. When that happens, I pierce the squash a few times (so it doesn’t explode) and microwave it on half power for a few minutes. After that, you should be able to cut it in half and do the whole microwaving as instructed in the beginning of this step.
- While the squash is cooking, sauté fresh spinach in a pan with garlic, a little salt, dried oregano, and chili flakes.
- When the squash is done cooking, scrape out all the spaghetti-like flesh and transfer it to the pan to toss with the spinach. Toss in some crumbled feta until it just barely begins to melt. Place the whole mixture back into the squash boats.
This is the kind of dish where you can eat a whole extra serving and still feel good about it. It doesn’t take much feta to get that briny taste and then the garlic, oregano, and red pepper are great guilt-free flavor power boosters. I would be lying if I said I didn’t dig into the second half of the squash. And dig in may be an understatement because I ate the whole thing.