Spaghetti Squash

Spaghetti Squash

Spaghetti squash is roasted, then tossed with tomatoes, feta cheese, olives, and basil for a totally delicious gluten-free side or vegetarian main.

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
147 Calories

Recipe Instructions

Step 1
Serve warm.
Step 2
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.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Step 4
Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
Step 5
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
Step 6
Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil
  • 1 spaghetti squash, halved lengthwise and seeded
  • 3 tablespoons sliced black olives
  • 0.75 cup crumbled feta cheese
  • 1.5 cups chopped tomatoes

Categories

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