Spaghetti Squash with Tomatoes, Olives, and Feta

By January 17, 2018


  • 1 spaghetti squash, halved lengthwise and seeded
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic ,minced
  • 1 14 oz can diced tomatoes with juices
  • 1 pkg crumbled feta cheese …3/4 cup
  • ½ c olives, pitted and coarsely chopped
  • 2 tbsp chopped fresh basil or 1 tsp dried basil
  • ½ c toasted pine nuts.

Preheat oven to 350. Lightly grease a baking sheet.Place squash halves, cut sides down, on prepared baking sheet. Bake until tender when pricked with a fork ,30-35 min. Let cool 20 min. 

Heat oil in a large skillet over medium heat. Add onion, cook, stirring occasionally, until tender. Add garlic; cook, stirring until fragrant. Add tomatoes; cook a couple minutes more. Remove from heat.

Using a fork, remove squash pulp from shell; stir into tomato mixture. Add cheese, olives, basil and ¼ c pine nuts. Toss to combine. Sprinkle with remaining nuts before serving.