Spaghetti Squash and Vegetables

Pale green bowl with spaghetti squash on top of a pale green plate.

Spaghetti Squash and Vegetables

Course Main Course

Keyword Black Olives, Feta Cheese, Garlic, Garlic Cloves, Gluten Free, Oil, Onion, Onions, Spaghetti Squash, Squash, Tomato, Tomatoes, Vegan, Vegetarian

Dietary Need Gluten Free, Vegan, Vegetarian

Cooking Method Oven, Stovetop

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 160kcal

Author Recipe adapted from: Allrecipes.com

Equipment

Baking Sheet
Oven
Stovetop
Skillet
Medium Bowl

Ingredients

1 Spaghetti Squash Halved lengthwise and seeded
2 Tablespoons Vegetable Oil
1 Onion Chopped
1 clove Garlic Minced
1½ cups Tomatoes Chopped
¾ cup Feta Cheese Crumbled
3 Tablespoons Black Olives Sliced
2 Tablespoons Basil Optional; fresh or dried, chopped

Instructions

Preheat oven to 350°F. Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition