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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
Cook Time 35 minutes
Total Time 45 minutes
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.