Wednesday, November 25, 2009

Tonight I went to a great restaurant with m family called Avenue B. It's a new restaurant that my parents were lucky enough to go to the opening of. They loved it so much, they brought along my sister and I as well as my aunt, uncle, and grandparents. It was out of this world, simply fabulous. I had pecan crusted walleye with wilted spinach and spaghetti squash in a pomegranate beurre blanc sauce. I have never had a more delicious fish dish! So if you are ever in the Pittsburgh area, I highly suggest you to check out Avenue B. It's located in Shadyside, Pittsburgh. On that note, I have looked up an amazing recipe on that has spaghetti squash in it. I fell in love with it tonight, and with squash in season, it's a perfect dish! I would love to share it all with you, and I hope to make it sometime this week!


  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
  3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
  4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Have a happy day!

1 comment:

Sierra said...

That looks and sounds really yummy! Hope you have a great Thanksgiving doll!


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