Here’s the recipe I mentioned in my previous post. I’m sure you could serve it as a side but I thought it made a lovely meal. I served it with baked yams.
Preheat oven to 400F.
1 spaghetti squash
1 T olive oil
1/2 zucchini, diced
1 1/2 cups sliced mushrooms
pinch herbes de provence
dash soy sauce
1 plum tomato, diced
1/2 c. feta cheese, crumbled
5 black olives, diced
2 green onions, diced
1 tsp balsamic vinegar
1. Cut spaghetti squash in half lengthwise and scoop out seeds(I like to scoop out seeds after it’s cooked, I find it easier). Place on a baking sheet and bake in preheated oven for 40 minutes or until soft. Use a fork to shred the flesh of the squash.
2. In a skillet, heat oil over medium heat. Saute zucchini and mushrooms for 2-3 minutes or until tender. Set aside.
3. In same skillet, add flesh from spaghetti squash, herbes de provence and soy sauce and saute for 2-3 minutes or until heated through.
4. In a salad bowl, combine squash mixture, zucchini, mushrooms, tomato, feta, olives and green onions. Add a dash of olive oil and balsamic vinegar. Serve hot or cold. (I recommend hot!)
Taken from The Best 30-Minute Vegetarian Recipes by Marie-Claude Morin.