While cooking spaghetti squash can be a little time consuming, it is very easy. Follow the first few instructions below, and you can add almost any combination of mix-ins and toppings, as you would pasta. This variation is Greek-themed, with olives, tomatoes, feta and parsley. The resulting dish is flavorful and nutritious, suited for any occasion. Best of all, it makes for a hearty vegetarian meal (or vegan if you omit the cheese!).
Ingredients
serves 3-4; active cooking time 25 minutes, total cooking time 1 hour and 10 minutes
- One 3-lbs spaghetti squash
- 1 white onion, diced
- 3 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 6 ounces of pitted and sliced black olives
- One 14.5-ounce can, or 1 and 1/2 cups of chopped tomatoes
- 2 tablespoons fresh parsley, chopped
- feta cheese, to taste
- salt and pepper to taste
Procedures
- Preheat oven to 350 degrees F.
- Slice the squash in half lengthwise, and remove the seeds with a spoon. Fill a baking dish big enough to hold both halves of the squash with about 1 inch of water. Place the squash in the water cut-side down and place in the oven. Bake for 45 minutes.
- Remove the squash, turning each piece so the flesh is facing upwards and let cool.
- While the squash is cooling, heat 2 tablespoons of oil in a skillet over medium heat. Stir onion in oil and cook until tender, about 4 minutes.
- Add garlic; cook until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until the mixture in the skillet is boiling.
- Reduce the heat to low, and let sit while finishing preparation of the spaghetti squash.
- Use a fork to scoop the stringy pulp from the squash and place it in a medium bowl. Add salt, pepper, and the final tablespoon of olive oil. Stir to combine.
- Add tomato mixture, olives, and parsley, and split to the large bowl, again stirring to combine. Top with feta cheese as desired; serve warm.
The texture of spaghetti squash noodles is important. If the squash is even slightly under-cooked, the noodles can be unpleasantly crunchy. If it’s overcooked, they will be mushy and limp, not standing up to the mix-ins.
The texture of spaghetti squash noodles is important. If the squash is even slightly under-cooked, the noodles can be unpleasantly crunchy. If it’s overcooked, they will be mushy and limp, not standing up to the mix-ins. So make sure you keep an eye on the time it’s roasting!
While it does make a good vegetarian or vegan entree, Greek spaghetti squash is also a wonderful side dish to pair with fish or another lean cut of meat.
