Mediterranean Spaghetti Squash
Squash is abundant this time of year. One of the reasons I love it is that it will keep for weeks on your counter so there is no pressure to use it right away (unlike most produce that is quick-to-perish). I appreciate that, especially when schedules change and menu plans get thrown out the window. And while most people enjoy some version of squash as a side dish (usually heavy with butter and brown sugar), it’s rarely the star at any meal. Not with this recipe. Mediterranean Spaghetti Squash is a quick and easy main meal that my whole family enjoys because it tastes – and looks – much like a common pasta with fresh tomato sauce recipe.
My kids love spaghetti squash mostly because they get such a kick out of scraping the cooked squash into “spaghetti” shreds. It’s a fun way to have them participate in making the meal. Spaghetti squash has a very mild flavor on its own, but when you combine it with sautéed onions, briny olives, salty feta and juicy tomatoes, you have a Mediterranean flavor combination that’s agreeable to nearly every palate. We often eat this as a meatless meal, but feel free to throw a seasoned chicken breast or piece of fish on top to add some protein to the dish.
I’m looking for more ways to use squash, and I’d love to hear from all you squash-lovers out there: do you ever serve squash as a main meal? Share your tried and true favorites with us!
- 1 3-4 pound spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2½ cups halved grape tomatoes
- ¾ cup crumbled feta cheese
- ½ cup sliced black olives
- 3 tablespoons chopped fresh basil
- Salt and pepper
- Preheat oven to 350 degrees. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
- Heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
- Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm.
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Trackbacks/Pingbacks
- Meatless Monday to help out with your New Year’s resolution | LifeVest Blog - [...] Recipe originally from GarnishWithLemon.com [...]
- Spaghetti Squash “Fried Rice” | Grain Free, Gluten Free recipe on FamilyFreshCooking.com — Family Fresh Cooking - [...] Mediterranean Spaghetti Squash garnish with lemon [...]
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I LOVE spaghetti squash as well! I recently made a “Supreme Pizza Spaghetti Squash” on my blog that is a main dish! It has pizza sauce, pepperoni, mushrooms, peppers, and cheese! Sooo good! Love your recipe and look forward to trying it! Beautiful photos as well
Hi Callie, I’m so happy to find another spaghetti squash fan! Your pizza squash recipe looks like something my kids would gobble up without any complaints. Thanks for sharing! I’ll definitely keep an eye on your site for more goodies.
I love spagetti squash and this is a great recipe
Love this recipe! Will be linking back to this in my upcoming post
Thanks, Marla!