Greek Spaghetti Squash

Greek Spaghetti Squash is the next recipe I made as I was working on eating the rest of the winter squash I bought back in October. I lost one squash to rot, which made me quite sad (and surprised me - our garage is quite cold, so I’m not sure what happened). I love spaghetti squash as an alternative to pasta. It’s easy to cook and great with all the traditional sauces that go well with spaghetti. I’ve been feeling a little nostalgic lately about a restaurant we used to go to quite a bit when we lived in Southern Oregon called Alexander’s. Alexander’s is a Greek restaurant that serves the most yummy hummus and falafel but they also have a pasta dish on their menu called Athenian Pasta, which is a mix of spaghetti, a creamy Alfredo style sauce, feta cheese, and garlic. I’m salivating a little just writing about it. I absolutely loved having this pasta for dinner the various times we’d go there, particularly in the winter. It was totally a comfort food.

So - I had a spaghetti squash in the garage and some feta cheese in the fridge, so thought, why not try to replicate Alexander’s Athenian Pasta? As it turns out, this version of Greek Spaghetti Squash is as yummy as the traditional pasta version, minus the carbs of the pasta. I tossed in a little bit of rosemary just because. I really liked the slight pine taste the rosemary imparts - it’s a great counterpart to the salty feta cheese.

This is another squash dish that survives a few weeks in the freezer without any problems. The cream sauce can get a little grainy - but give it a few stirs and it tastes just fine. This dish pairs well with a nice crisp green salad. If you aren’t too worried about the carbs, it would be great with a little fresh bread as well. And if you are eating this and not at work, it would be lovely to serve with a Greek Retsina.