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Greek-Inspired Vegan Spaghetti Squash
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Mediterranean-inspired vegan spaghetti squash for two with olives, tomatoes, and fresh basil.
Ingredients:
  • 1 (2 pound) spaghetti squash
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1.5 cups chopped fresh tomato
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons sliced black olives
Instructions:
  • Boil a large pot of water. Cook the spaghetti squash until fork-tender, about 20 to 30 minutes.
  • While the squash is cooking, warm olive oil in a skillet over medium heat. Cook onion until soft, around 5 minutes. Add garlic and saute for 3 minutes. Mix in tomatoes and cook until heated through, about 3 minutes.
  • Once squash is cooked, allow it to cool for a few minutes. Carefully slice the squash in half lengthwise using oven mitts. Remove and discard the seeds from each half.
  • Using a long fork, gently pull strands of spaghetti squash into a serving bowl. Add sautéed veggies, basil, and olives, then toss together until combined.

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