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Spaghetti Squash Mediterranean Style

1 spaghetti squash

3 T olive oil

1 onion, chopped

1-2 cloves garlic, minced

1-1/2 C chopped tomatoes

¾ C crumbled feta cheese

½ C sliced black olives

2 T fresh basil or 1 T dried  


Bake and prepare spaghetti squash (see NOTES below).

Meanwhile, heat oil in skillet; add onions and cook until tender. Add garlic; cook 1 minute. Stir in tomatoes, and cook 8-10 minutes until warmed through.

Place stringy squash in large bowl, add cooked tomato mixture, feta, olives, and basil. Toss and serve warm.

NOTES:  To safely prepare spaghetti squash (or any other winter squash), we recommend that you bake the squash whole before cutting into it to remove seeds and pulp. (We‘ve seen too many accidents cutting a raw squash!) Here's how:

1. Pierce the squash with sharp knife several times (to prevent an explosion).

2. Place whole squash in baking dish and set on middle rack of the oven.

3. Bake for 1 hour at 375 F.

4. Squash will be very HOT, so let it sit 10 minutes after baking before cutting it open lengthwise. You may wish to let it sit a few more minutes after opening it before removing seeds.

5. Use fork to scrape out pulp in strings like “spaghetti”. You can do this in advance, store in container, then add to a recipe later.

If you prepped squash in advance, reheat in microwave before adding cooked vegetables. Substitute parsley or celeriac leaves for basil. And when fresh tomatoes are not in season, use Italian Style canned diced tomatoes.

This entry is related to the following products. Click on any of them for more information.
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