Let me tell you about a dish I do have pictures of. Do you like spaghetti squash? Well you should. It does a darn good job of being better-for-you noodles and soaking up awesome flavors.
Admittedly, this is not the prettiest looking dish I've photographed. Forgive me. But let me tell you what else this has goin' on. Kalamata olives, roasted tomatoes, feta cheese, garlic, peppadews, and crispy shallots right on top give it a Mediterranean feel.
Mediterranean Spaghetti Squash with Crispy Shallots (serves 4)
1/2 spaghetti squash
4 campari tomatoes or tomatoes on the vine
Olive oil, about 1/2" worth for pan plus more for tomatoes
2 shallots, sliced thinly into rings
1/4 c Kalamata olives, chopped
5 peppadews, chopped
3 cloves garlic, minced
Up to 1/2 c feta
- Preheat oven to 350º. Place whole squash in a baking dish and fill dish halfway with water. Rub tomatoes with olive oil and place in a small baking dish. Roast tomatoes and squash about an hour or until squash is tender.
- Cut squash in half and remove seeds. Scrape flesh with a fork to create "noodles" and set aside in a medium bowl. Reserve other half of squash for another recipe. Chop tomatoes when cool enough to handle.
- Heat olive oil over medium-high heat. Add shallots and fry until brown and crispy. Remove with slotted spoon and drain on paper towels. Reduce heat to medium
- Add garlic and cook about 1 minute, until fragrant. Add olives, peppadews, and chopped tomatoes. Let those warm through and add squash. Toss to coat and combine and transfer to serving dish. Add feta and toss to combine. Serve warm and top with crispy shallots.