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

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Step 2

Place spaghetti squash cut-sides down on the prepared baking sheet.

Step 3

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 4

Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender.

Step 5

Add garlic; cook and stir until fragrant, 2 to 3 minutes.

Step 6

Stir in tomatoes and cook until tomatoes are warmed through.

Step 7

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.

Step 8

Toss with cooked onion-tomato mixture, feta cheese, olives, and basil. Serve warm.