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Spaghetti Squash
Spaghetti Squash
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Roasted spaghetti squash with tomatoes, feta, olives, and basil - a tasty gluten-free side or vegetarian main.
Ingredients:
  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1.5 cups chopped tomatoes
  • 0.75 cup crumbled feta cheese
  • 3 tablespoons sliced black olives
  • 2 tablespoons chopped fresh basil
Instructions:
  • Preheat the oven to 350°F (175°C) and lightly grease a baking sheet.
  • Lay the spaghetti squash halves on a baking sheet and bake in the preheated oven until easily pierced with a knife, for about 30 minutes. Take the squash out of the oven and let it cool until easy to handle.
  • Heat oil in a skillet over medium heat. Sauté onion until tender, then add garlic and cook until fragrant. Stir in tomatoes and cook until warmed through.
  • Scoop out the stringy pulp from the squash using a large spoon and transfer it to a medium bowl.
  • Combine the cooked onion-tomato mixture with feta cheese, olives, and basil, mixing well.
  • Serve the dish hot.

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