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Spaghetti Squash

4

45 min

Spaghetti Squash

Spaghetti Squash Photo 1

Time

45 min

Serving

6 persons

Calories

147

Rating

4.00★ (2)

Cuisine

Author: Victoria Buriak
Spaghetti squash with vegetables, feta cheese, and olives makes a surprisingly tasty side dish or vegetarian meal. The roasted flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. You can substitute different vegetables here, but be sure to use ones that have contrasting colors.

Ingredients

  • spaghetti squash, halved lengthwise and: 1 piece (seeded)
  • vegetable oil: 2 Tbsp
  • onion: 1 piece (chopped)
  • clove garlic: 1 piece (minced)
  • ½ cups chopped tomatoes: 1 piece
  • crumbled feta cheese: 0.75 cup
  • black olives: 3 Tbsp (sliced)
  • fresh basil: 2 Tbsp (chopped)

Metric Conversion

Stages of cooking

Spaghetti Squash Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
    Spaghetti Squash Photo 2
  2. Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled. Dotdash Meredith Food Studios
    Spaghetti Squash Photo 3
  3. 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. Dotdash Meredith Food Studios
    Spaghetti Squash Photo 4
  4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Dotdash Meredith Food Studios
    Spaghetti Squash Photo 5
  5. Toss with cooked onion-tomato mixture, feta cheese, olives, and basil. Dotdash Meredith Food Studios
    Spaghetti Squash Photo 6
  6. Serve warm. DOTDASH MEREDITH FOOD STUDIOS 
    Spaghetti Squash Photo 7

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