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Light, flavorful, and packed with Mediterranean-inspired ingredients, this warm spaghetti squash salad is a perfect side or main dish. Great for a heavy dairy meal, which is why I created this recipe for Shavuot
1 medium spaghetti squash
3 tablespoons olive oil, divided
4 cloves garlic, minced (or 4 cubes Gefen Frozen Garlic)
1 medium onion, diced
1 pint grape tomatoes, halved
1 tablespoon small capers, such as Tuscanini
1/2 teaspoons salt
1/8 teaspoon black pepper
3/4 cup Gefen Sliced Black Olives
3 ounces (85 grams) feta cheese, crumbled
2 tablespoons fresh basil leaves, chiffonade
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut the spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with one tablespoon olive oil, and place cut side down on a baking sheet. Roast for 35–40 minutes, until the flesh is tender and easily shreds with a fork. Let it cool slightly, then use a fork to pull the squash into strands.
Meanwhile, heat the remaining olive oil in a large pan over medium heat. Sauté the garlic for 30 seconds, until fragrant, then add the onion and cook until golden. Stir in tomatoes and capers, letting them soften for four to five minutes.
Add the warm spaghetti squash to the pan. Season with salt and pepper, tossing gently to combine. Transfer to a serving bowl and fold in the olives, feta cheese, and basil. Serve warm.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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