When I want pasta, I want pasta. I was never tempted to experiment with faux pasta spaghetti squash, until now. I was gifted this locally grown stripetti squash which is similar to, but sweeter than spaghetti squash. Between googling and ogling the contents of my refrigerator I came up with the following. This recipe was so good, that a taste led to another, and another, and I’m now a stripetti squash convert.
Stripetti Squash, Purple Cauliflower, Red Pepper, Tomato and Feta
- 1 stripetti squash, baked or roasted at 350-400 degrees for about 40-60 minutes until it can be easily scooped out from the shell (remove seeds at half time, reserving to slow bake)
- 2 T olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- sea salt
- freshly ground pepper
- 3 c purple cauliflower (or white), cut into medium-small spears (pre-steam briefly if you want them softer), or use broccoli
- 1 red pepper, seeded and diced
- 1 tomato, diced
- 1 chili pepper, seeded and minced (optional)
- 1 1/2 c feta, cubed or crumbled
- 1 c chopped parsley and chives
Heat the olive oil, then sautée the onion on medium heat for several minutes before adding the garlic. A few minutes later add the cauliflower, red pepper, salt and ground pepper. Continue cooking, stirring from time to time adding tomato and chili pepper for last few minutes.
Remove the squash from the outer skin using a large metal spoon, chop into large chunks, then flatten them a bit to reveal the strands.
Mix all ingredients in a large bowl, reserving some chives and parsley to decorate the top. Serve in a casserole dish. Tastes great served hot, warm or cold. Purple, yellow, red green; lovely, festive color combo.
Bake the unwashed seeds in a low 250 degree oven, then add a little sea salt, for a delicious snack.
Some additional squash recipes and information: