Spaghetti Squash

  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 T olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 C chopped tomatoes
  • 3/4 C crumbled feta cheese
  • 3 T sliced black olives
  • 2 T chopped fresh basil

Preheat oven to 350 degrees. Place spaghetti squash with cut sides down on a lightly greased baking sheet. Bake 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

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