Man, oh, man, I am excited about this one. Jediah and I agreed that we could eat this everyday. The combination of the texture of the squash, the salty, spicy olives, the floral basil & nutty Pecorino is brilliant.
Nutritionally, this meal is pretty well-rounded. The squash is low calorie and full of nutrients. The cheese here, is made with sheep’s milk which is lower in fat and easier on the digestive system. Extra-virgin olive oil– need I say more. This really is a snap, especially when the squash is already roasted and ready for use.
Spaghetti Squash with Olives & Pecorino
extra virgin olive oil
1 spaghetti squash, halved, roasted & squash strands removed*
1-2 cloves of garlic, grated
1/2 c green & katamala olives (preferably ones that have been marinated with chili flakes), roughly chopped
a handful of fresh basil, cut into ribbons
Pecorino for serving
sea salt & cracked pepper
- In a large pan over low heat warm a bit of olive oil. Add the squash & grated garlic. Warm & stir for about 6-7 minutes.
Serve up on plates. Add chopped olives, seasoning, scatter with basil, drizzle with a little extra-virgin olive oil & grate cheese over the squash (your preference). Serve immediately.
*To roast the squash, preheat the oven to 425 degrees F. Rub a little olive oil all over the cut squash (cut lengthwise), season with sea salt & cracked pepper. Place the squash cut-side down on a baking tray bottom rack . Bake for 30-40 minutes. Take the squash out, carefully scoop out the seeds, and place it cut-side up to let the steam out.