Spaghetti Squash Recipe: Mouse House Style

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Let’s begin our Vegetarian roller coaster with a lovely Spaghetti Squash recipe!

Now, I am generally not a huge squash fan.  Admit it…. even the name doesn’t sound all that appealing, right?  SQUASH?  Sorry, but that doesn’t sound fun.  Nor does it sound like something I want to cook and eat.  However, my lovely husband picked one up from the store and plonked it on the counter and said “Hey, Spaghetti Squash!  I bet you could make this for dinner tonight because you are awesome!”  Uh, okay.  I was hoping to start our vegetarian lifestyle with something like pizza or mozzarella sticks, but whatever.  Then, I ended up in the hospital and he was left on his own!

So, I checked online for some recipes and they all sounded kind of weird and complicated, so I came up with my own compilation of ingredients.   And guess what…. I created the recipe, gave it to Garrett and HE cooked it!  ALL BY HIMSELF!  Tell your husbands to watch out….  My husband rocked it and now your husbands have no excuse!  He is the best husband ever 🙂

And I will fully admit that this recipe turned out really great and I am so going to make this again!  There are so many variations you can do…. add chicken, add cucumber, add peppers, etc!  So many other ways to make this!

1. Cut your squash in half and take out all the seeds.  Yuck
2. Grease a baking sheet with about 1 tbsp of your olive oil.  Lay your two squash halves down on top, face down.
3. Bake the squash halves in a 375 degree preheated oven for at least 30 minutes or until they are fork tender (might take longer, depending on how large the squash are)  Once they are cooked, remove and set aside.
4. Meanwhile, heat the remaining olive oil (medium heat) and saute your onions until they become sweet and almost brown (keep stirring them!)   Add the garlic a few minutes later.
5. Add tomatoes, cook until everything is tender and delicious 🙂  (about 3 minutes)  Reduce heat to low.
6. To create the “spaghetti” from the squash, use a fork on the cooled veggie and PULL gently.  You will see large strands come out.  Keep doing that and dump them into the onion/tomato mixture you have cooking up!  Keep stirring while you get all the strands out.
7. Once you have all the “spaghetti” from the squash, turn off the heat and add the feta and basil.  Give it a good toss! 
8. Add some extra feta and basil for good measure at the end!
9. enjoy!

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Hayley

Hayley Crouse is a wife, mother and multifaceted designer. Her love of sewing, crafting, cooking and interior design infuses her daily life and naturally spills over into her online presence. She pushes the envelope of her creativity and hopes that others will be inspired to do the same. She currently authors the Welcome to the Mouse House Blog, is the pattern designer behind Mouse House Creations and is a collaborative designer with Willow & Co. Patterns.

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