Mediterranean Spaghetti Squash
Serves 4

You know how most of us always tend to want exactly what we can’t have? Such has been the case since I have been on a super restricted diet. I’ve been craving things that I don’t even typically eat much of under normal circumstances, like chocolate and pasta. This dish was an attempt to squelch my pasta desire. It worked—this mix is no frills while still being extremely packed with flavor. I personally love spaghetti squash as a pasta replacement so much that I don’t feel deprived in the least.

INGREDIENTS

1 medium spaghetti squash, halved and deseeded

2 tablespoons olive oil

1/2 medium onion, thinly sliced, lengthwise

2 garlic cloves, thinly sliced crosswise

1/4 cup white wine vinegar

1 can artichoke hearts, drained, rinsed, and quartered lengthwise

1/3 cup pitted kalamata olives, quartered lengthwise

1 pint cherry or grape tomatoes, halved lengthwise

1/2 cup fresh basil leaves, torn

INSTRUCTIONS

Step One: Preheat oven to 375°F. Place squash halves flesh down in a shallow baking pan large enough for both halves to lay flush. Add 1/2-inch of water, cover, and bake until squash is easily pierced with a fork, about 50 minutes. Remove from oven and allow to cool before handling.

Step Two: Use a fork to separate spaghetti squash strands into a large bowl. (Use a pot holder to handle if necessary). Set aside.

Step Three: In a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add vinegar and cook until evaporated, about 2 minutes.

Step Four: Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add spaghetti squash strands to skillet. Stir in remaining tomatoes, oil, and basil.

Source: Adapted from “Mediterranean Pasta with Artichokes, Olives, and Tomatoes,” Body+Soul, April/May 2007. View the recipe on WholeLiving.com.