Thursday, September 26, 2019

Double-cooked Spaghetti Squash, Tomatoes, and Black Olives #recipe from Essie Lang

Even though fall has arrived it doesn't mean one has to go back to heavy meals. In my never-ending quest for tasty but easy-to-make recipes, I concocted this one. At least, I think it's mine although it's likely I was influenced by something I read. Don't you find it's easy to absorb some items even though the entire, step-by-step details escape? Well, that's me. If I don't print it out or write it down, bits may linger and I fill in the gaps.

Spaghetti squash is one of my favorite year-round veggies but particularly in fall where anything squash rules. I was fortunate enough that I got into such a conversation with the gal at the check-out in my favorite store. I said the only thing I dislike about squash is having to wait for a, usually male, family member to come over and divide it for me. She promptly asked the guys in back to do just that and I came home with a quartered spaghetti squash.  Now it's even higher on my list of veggie go-to's, if that's possible.

I'm also on a grape tomato kick this summer, adding them to almost every meal I make. So, why not pair them with the squash? Now, I like my tomatoes sauteed and my squash baked so I  compromised. The squash went into the microwave for a shorter then  usual amount of time, then I scooped it out and it joined the grape tomatoes in the fry pan.

I tossed in some capers for a bit of a salty jolt to the tastebuds, and topped it all off with sliced, fresh basil, another staple this summer. I used a black truffle infused extra virgin olive oil.

I loved it well enough to do it twice in one week! The second time I substituted sliced black olive for the capers. Loved it, also.

Hope you'll agree.

What you'll need: (for one serving)

1/2 spaghetti squash
handful of grape tomatoes
fresh basil leaves
1 tbsp. capers
olive oil

What to do:

1. Half or quarter the spaghetti squash then remove the seeds. Place, peel side up, in a dish that has a small amount of water in the bottom. Cover but leave a gap that will act like a vent.

2.  Place in microwave at medium high for approx. 4 or 5 minutes.

3,  In the meantime, wash and slice the grape tomatoes in half.

4.  Heat enough olive oil to coat the pan, then add the grape tomatoes. Saute for approx. 2 minutes.

5.  When the spaghetti squash is ready, removed and scoop out the squash using a fork to break it into spaghetti-like "noodles", then finishing scooping what remains using a spoon. Add to the grape tomatoes and stir.

6. Also add the capers. Continue to stir occasionally for another 2 minutes.

7. Remove and plate. Add the chopped basil leaves on top and season to taste with black pepper (remember, the capers are salty so I didn't add any). I teamed it up with some grilled trout but it works with almost anything!


I'm happy to announce that book #2, DEATH ON THE PAGE, will be released in March, 2020

   The first in the Castle Bookshop Mysteries is now available!

coming March, 2020

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. Thank you for sharing your recipe. I love spaghetti squash

  2. The tomatoes make a lovely visual accent with the squash.