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Prep 15 mins
Cook 40 mins
A great Mediterranean-style dish! One of my family's favorite side dishes. Spaghetti squash is kind of difficult to cut, so be careful! It's very easy to slice a finger.
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place squash, cut sides down, on the baking sheet. Bake for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Set squash aside until cool enough to be easily handled.
- Heat oil in a skillet over medium heat. Sauté onion oil until tender. Add garlic, and sauté for 2-3 minutes.
- Stir in tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl.
- Toss with sautéed vegetables, feta, olives, and basil.
- Serve warm.
Delicious! DH loves spaghetti squash and thoroughly enjoyed this recipe as well. I found it tasty although a little bland. Made as written. Maybe next time will use more garlic and basil. Will defiantly make again. Thanks for the post.
I'd never made spaghetti squash, and needed a quick recipe to use up a squash sitting in the fridge. I didn't have feta cheese, basil, and olives on hand. I did have onions, Roma tomatoes, and grated parmesan cheese (all fresh), plus pureed garlic from a jar. It had a nice, light flavor which I enjoyed, and I served large portions as the main dish. It was easier for me to microwave the squash than bake it (cut into fairly large chunks, scoop out seeds, place chunks face down in bowl and zap for 10 minutes, maybe less in your microwave?). This recipe is a keeper, and I'll try the full Mediterranean ingredient list next week. Very filling, but nowhere near as fattening and heavy as a plate of regular spaghetti.
I really liked not preparing the squash in the microwave like my hubby does. ;) That said, we LOVED the sauce! Hubby thinks it'd make an awesome bruschetta. Made with more olives, basil and garlic. This is a keeper and will now be my go to recipe for spaghetti squash! Thanks!