Spaghetti Squash with Feta and Olives

    Spaghetti Squash with Feta and Olives

    (2027)
    14saves
    50min


    1842 people made this

    This recipe calls for spaghetti squash which resembles pasta when it is scooped out. It's a great vegetable dish.

    Ingredients
    Serves: 6 

    • 1 spaghetti squash, halved lengthwise and seeded
    • 2 tablespoons olive oil
    • 1 medium onion, peeled and chopped
    • 1 clove garlic, minced
    • 300g chopped tomatoes
    • 125g feta, crumbled
    • 2 tablespoons sliced black olives
    • 2 tablespoons chopped fresh basil

    Directions
    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Lightly grease a baking tray.
    2. Place spaghetti squash cut sides down on the prepared baking tray, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
    3. Meanwhile, heat oil in a frying pan over medium heat. Fry onion in oil until soft, about 5 minutes. Add garlic and fry further 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warmed through.
    4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the vegetables, feta, olives, and basil. Serve warm.
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    Reviews and Ratings
    Global Ratings:
    (2027)

    Reviews in English (2023)

    by
    2720

    This is agreat dish! Too inprove the spaghetti squash's tenderness, just put it in a baking dish close to it's size and add 1 1/2 cups of water for the same baking time and it will be wonderfully soft and perfect.  -  17 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    1516

    My boyfriend and I had never had spaghetti squash, but as he said, I would give it a 10 star if I could. I am not a fan of squash at all.... but this was so good... All the right blends of veggies. I didnt have fresh basil, used less of the dry basil, also sauted veggies in olive oil , and depending on the size of squash might take longer then 30 mins, i just did the knife test, and knew it needed more time, so added 15 more minutes on.Had a medium size one and well there wasnt any left overs. I had a bowl and bf had the rest, he loved it.. So hats off to the chef who made this a keeper in our house. I also added grated parmesan cheese on top after it was served, yummy we love cheese and a loaf of fresh bread to go with it is a meal in it self. This would go great as a side dish for the parmesan tilapia fish , that I also found on here. That too was good. I love to cook and have found so many good recipes on here, this is at the top.... go figure and I thought I hated squash.  -  23 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    1447

    I wanted to add a P.S. to my rating. The next day I added some beaten egg and bread crumbs to the leftovers to add substance. I formed the squash into round patties and breaded them with bread crumbs. I then browned them in Canola oil and they were sooooo delicious. My boyfriend loves this recipe and he loved what I did with the leftovers too.  -  22 Oct 2002  (Review from Allrecipes USA and Canada)

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