Trying to incorporate more meatless meals into your diet? Check out this recipe for Mediterranean Spaghetti Squash and see how hearty, filling and delicious a meatless meal can be!
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!
Mediterranean Spaghetti Squash
- 1 3-4 pound spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 1/2 cups halved grape tomatoes
- 3/4 cup crumbled feta cheese
- 1/2 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.