I remember standing in the produce aisle, staring at this weird yellow football of a vegetable, thinking, what am I even supposed to do with you? I’d seen it on menus before, usually dressed up as a pasta replacement, but at home it felt intimidating in a very quiet way.

The first time I made it, I overcooked it. Turned it into something closer to squash soup strands than spaghetti. I still ate it. I added cheese. That helped.

But I kept coming back to it. Not because it was perfect, but because it felt like a challenge I could actually win. Eventually, I figured out how long to roast it, how much oil it needed, and that feta cheese makes almost everything better.

Now spaghetti squash is one of those dishes I make when I want something comforting but not heavy. It feels fresh, cozy, and surprisingly satisfying. Also, it still makes me feel a little proud every time I scrape those strands out. Small victories matter.

Why This Is My Go-To?

• It Feels Like Magic: Turning a squash into spaghetti never stops being fun. I don’t care how many times I do it.
• Light but Filling: I finish the bowl feeling satisfied, not sleepy or stuffed.
• Weeknight Friendly: Once you know the timing, it’s actually very hands-off.
• Great for Veggie Nights: This is my go-to when I want a meatless meal that doesn’t feel like a compromise.
• Cheese Saves Everything: Feta brings salt, creaminess, and comfort. It makes the whole dish click.
• Leftovers Behave Well: It reheats better than most vegetables I’ve tried.
• It Feels Like I Tried: Even though it’s simple, it looks like effort on a plate.

Spaghetti Squash

Roasted spaghetti squash tossed with sautéed onions, tomatoes, feta, olives, and fresh basil creates a light, flavorful, and comforting dish perfect for easy dinners.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course, Side Dish

Cuisine: Mediterranean

Calories: 147

Ingredients Equipment Method

Ingredients

  

• 1 spaghetti squash halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion chopped
• 1 clove garlic minced
• 1 ½ cups chopped tomatoes
• ¾ cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

Equipment

• Sharp knife
• Baking sheet
• Parchment paper or cooking spray
• Large skillet
• Wooden spoon or spatula
• Large spoon (for scooping squash)
• Medium mixing bowl

Method

 

1. Start by preheating your oven to 350°F (175°C) and lightly greasing a baking sheet.
   
2. Place the spaghetti squash halves cut-side down on the sheet and bake for about 30 minutes, until a knife slides in easily. Remove from the oven and let it cool just enough to handle comfortably.
   
3. While the squash cools, heat the oil in a skillet over medium heat. Add the chopped onion and cook until soft. Stir in the garlic and let it cook just until fragrant—about 2 to 3 minutes.
   
4. Add the chopped tomatoes to the skillet and cook until warmed through. Turn off the heat and set aside.
   
5. Once the squash is cool enough, use a large spoon to scrape out the stringy flesh and transfer it to a bowl. Add the onion-tomato mixture, feta cheese, olives, and fresh basil. Toss gently until everything is well combined.
   
6. Serve warm and enjoy.
   

Tips that Will Help You!

1. Don’t Overcook the Squash: This was my biggest mistake early on. Too long in the oven and it turns watery and limp.
2. Oil the Cut Side: Rubbing oil directly on the squash helps it roast instead of steam.
3. Scrape Gently: Use a fork and don’t dig too hard. You want strands, not mush.
4. Cook the Onion Slowly: Let it soften and get a little sweet. Rushing this step makes everything taste flat.
5. Fresh Garlic Matters: One clove goes a long way here. Burnt garlic will ruin the mood fast.
6. Drain Tomatoes if Needed: If your tomatoes are juicy, let some liquid go so the dish doesn’t get soggy.
7. Add Feta at the End: Heat melts it just enough without turning it weird.
8. Taste Before Serving: Olives and feta are salty. Always taste first.

Variations You Will Enjoy Trying!

1. Add Spinach: Stir in fresh spinach until it wilts for extra greens.
2. Swap the Cheese: Goat cheese works beautifully if you don’t have feta.
3. Make It Spicy: A pinch of red pepper flakes wakes everything up.
4. Tomato Upgrade: Use roasted tomatoes for deeper flavor.
5. Herb Change: Parsley or oregano work well if basil isn’t around.
6. Protein Boost: Add chickpeas or white beans to make it heartier.
7. Lemon Finish: A squeeze of lemon at the end brightens the whole dish.

Storage and Leftover Tips!

• Cool Before Storing: Let everything cool so it doesn’t get watery in the fridge.
• Airtight Container: Keeps well for up to three days.
• Reheat Gently: Low heat on the stove works better than blasting it in the microwave.
• Add Fresh Basil Later: Save some herbs for reheating so they stay fresh.
• Don’t Freeze It: The texture doesn’t love the freezer. I’ve tried.

How I Like to Serve This Dish?

• As a Main Dish: Big bowl, extra feta, no regrets.
• Alongside Grilled Chicken: It balances heavier proteins really well.
• With Crusty Bread: Not necessary, but very welcome.
• As a Side: Works great next to Roasted Broccoli or fish.
• Straight from the Pan: Standing at the stove. Happens more than I admit.

FAQs

1. Is spaghetti squash hard to cut? It can be. A sharp knife and patience help. Microwaving it briefly also softens it.
2. Can I roast it ahead of time? Yes, and it saves a lot of time later.
3. Why is my squash watery? It was likely overcooked or not drained enough.
4. Can I skip the olives? Absolutely. They’re optional, not mandatory.
5. Is this good cold? Surprisingly, yes. It works like a pasta salad.
6. Can I use canned tomatoes? You can, just drain them well.
7. Does this taste like pasta? Not really, but it doesn’t need to.
8. Is this kid-friendly? Most kids I know like it, especially with extra cheese.