Spaghetti Squash with Olives & Goat Cheese
A sprinkle of goat cheese and fresh parsley adds creamy freshness to this veggie-packed dish.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
- 1 medium spaghetti squash (1 3/4 lb.), halved and seeded
- 1/4 cup olive oil
- 1 can (15 oz.) diced fire-roasted tomatoes
- 3 cloves garlic, finely chopped
- 1 tsp. dried oregano
- 1/2 cup halved pitted kalamata olives
- Crumbled goat cheese and chopped fresh flat-leaf parsley, for garnish
Preparation
In microwave-safe dish, place squash, cut-side down; add 1/2 cup water. Microwave on high until tender, 10 to 12 minutes. Using fork, scrape squash into strands. In large skillet, heat oil over medium. Add tomatoes, garlic, and oregano; cook until garlic is tender, 15 minutes. Stir in squash and olives until warmed; season. Garnish.
