Spaghetti Squash Mediterranean

Photo From: Spaghetti Squash Mediterranean

Photo credit: Patrick McDowell


  • 1 spaghetti squash
  • Butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 heirloom tomatoes, chopped
  • Fresh feta cheese, crumbled
  • Black olives
  • Fresh basil, chopped (dried basil is ok if fresh is not available)


Preheat oven to 350 degrees F (175 degrees C).

Poke a few holes into the spaghetti squash. Place the whole, uncut squash into the oven and bake about an hour in the preheated oven (or toaster oven), or until soft. It is much easier to cut when cooked. Remove squash from oven, and set aside to cool enough to be easily handled.  

Meanwhile, heat butter in a skillet over medium heat. Sauteed onion in butter until tender. Add garlic, and sauteed for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

Use a large spoon to scoop the seeds out of the squash, then use a fork to scoop out stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.


In South Central PA, you can find organic veggies here.

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