Description
- This Mediterranean-inspired spaghetti squash recipe is a light yet flavorful alternative to pasta. Roasted until tender and combined with sautéed onions, garlic, tomatoes, feta, and black olives, it’s a healthy dinner that’s full of taste.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F and lightly grease a baking sheet.
- Place squash cut-side down and bake for 30 minutes until knife-tender.
- Let cool for 5–10 minutes before handling.
- Heat oil in a skillet and sauté onion until soft.
- Add garlic and cook for 2 minutes until fragrant.
- Stir in tomatoes and cook until warmed through.
- Scoop squash strands into a bowl.
- Combine with the cooked mixture, olives, feta, and basil.
- Toss and serve warm.
Notes
- Letting the squash rest after roasting is key to avoiding soggy strands.
- This dish makes a great low-carb main or side.
- Add grilled chicken or chickpeas for extra protein.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasting
- Cuisine: America
Nutrition
- Serving Size: 1 plate
- Calories: 147
- Sugar: 5g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg