Spaghetti Squash with Feta and Olives

    Spaghetti Squash with Feta and Olives


    1841 people made this

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

    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

    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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