Well hello there friends! Long time, no see!
If you’ve been wondering where the new posts have been for the past week, they were on hold while I took a trip to the east coast.
I started off my trip to New York & Washington DC hosting a Satellite Media Tour with PLUS Media all about Friendsgiving. You can check out several of the segments online at the following links:
- Celebrating Friendsgiving on San Diego Living
- Friendsgiving Meal Ideas with Candace Rose
- Tips for the Perfect Friendsgiving with Sarah Scoop
Following the media tour, I ventured into New York City to check out some of the best spots to eat in the city. I’m currently compiling all of my favorites into an NYC City Guide that I’ll be sharing in the next couple of weeks on the blog! In the meantime you can check out my Instagram page to see a sneak peak of where all I was eating while in the city!
After leaving NYC, I headed down to Washington DC to eat my way through yet another city! I’ll also be sharing a Washington DC city guide soon with all of my favorite spots to eat in the nations capitol.
I’m now on a plane back to home sweet sunny San Diego. As soon as I arrive home I’ll be heading straight into the kitchen! I have so many awesome recipe ideas that I can’t wait to create, then share with you all for Thanksgiving, Friendsgiving & Thanksgiving leftovers!
In the meantime, I’m so excited to share this delicious Mediterranean twist on spaghetti squash. It’s perfect for Meatless Monday & could even be served as a fun twist on a side dish for your Friendsgiving or Thanksgiving dinner! Last year I served Jalapeno Popper Spaghetti Squash at my Friendsgiving celebration and it was a huge hit!
- 1 spaghetti squash (app 3-4 lbs)
- 2 tbsp olive oil (divided)
- 1 tsp sea salt (divided)
- 1 tsp black pepper (divided)
- ½ cup red onion (diced)
- 4 cloves garlic (minced)
- 3 cups baby spinach
- 1 tsp oregano
- ½ cup sun dried tomatoes
- ¼ cup sun dried tomato pesto
- 1 tsp lemon juice
- ½ tsp lemon zest
- 4 oz feta cheese crumbles
- ¼ cup green onions (diced)
Preheat the oven to 400° F.
Cut the spaghetti squash in half lengthwise, remove the seeds and brush with 1 tbsp olive oil then sprinkle with ½ tsp salt and ½ tsp black pepper.
Place cut side down on a baking sheet and roast in the oven for 45 minutes.
Once the spaghetti squash comes out of the oven, set aside to cool slightly.
Add the remaining tablespoon of olive oil to a large skillet over medium heat. Add the red onion, sauté 3-4 minutes. Add the garlic and spinach. Sprinkle the remaining ½ tsp salt and ½ tsp black pepper over the spinach, as well as the oregano.
Sauté 2-3 minutes, then add the sun dried tomatoes, sauté 1-2 minutes, then set aside.
Pull the spaghetti squash “noodles” out of the shell and place in a large bowl.
Mix the pesto, lemon juice and lemon zest into the spaghetti squash, then toss in the sautéed spinach and sun dried tomatoes.
Place in a bowl and top with the feta cheese and green onions.
This dish is a new, fun way to spice up your repertoire of spaghetti squash recipes! It’s gluten free and vegetarian, so it’s perfect for everyone to enjoy!
What’s your favorite way to eat spaghetti squash? Comment below and let me know!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.