Blogger Iron Chef: Spicy Mediterranean Spaghetti Squash “Pasta”
Posted Sep 18 2011 7:26pm
Before I moved away from San Luis Obispo I was lucky enough to get to know a fellow blogger and all-around awesome person, Tiann a. When she reached out to me and several other bloggers to take part in a fun Iron Chef inspired online event I couldn’t wait to take part.
The two ingredients chosen:
Spaghetti squash and jalapeno - an interesting combo this required some creativity on our parts. My mind went immediately to my favorite Mediterranean inspired ingredients and I was quite happy with the result (as were my friends who were hanging out in the kitchen with me and sampled a few bites).
1 small spaghetti squash
1 tbsp olive oil
1/2 red onion, chopped
2 - 3 garlic cloves, minced
1 red bell pepper, chopped
1 can diced tomatoes (I used Muir Glen Organic Fire Roasted)
1 jalapeno, chopped (seeded based on preference for spiciness)
2 small heirloom tomatoes, chopped
1 bunch basil, chopped
3 oz feta, crumbled
1 tbsp balsamic vinegar (or to taste)
1. Preheat oven to 375.
2. Cut spaghetti squash in half, lengthwise and scoop out seeds (smells like Halloween).
3. Place halves in a baking dish and roast face down for ~30 minutes or until the squash is soft.
4. Allow the squash to cool. Once cool, scoop out insides with a fork and allow squash to separate into noodle strands. Set aside.
5. Sautee onion, pepper, and garlic in olive oil over medium high heat until soft and onions are translucent.
6. Add canned tomatoes, squash and jalapeno. Combine together and heat through.
7. Remove from heat and place in a bowl. Top with tomatoes, basil, feta, and balsamic vinegar.
Enjoy! My only complaint was that it was not spicy enough (I was a little timid with jalapeno) but otherwise a lovely, healthy substitute for pasta.
Please check out all the other fun, creative ladies that participated in this challenge: