Greek Style Spaghetti Squash

 Spaghetti Squash is Versatile


I enjoy eating it as a side dish and I enjoy using it as a main dish. 

It is easy to prepare and warms the house on a cold day.


  • 6 cloves of diced garlic
  • 1/2 onion diced
  • 1 can tomatoes (I used tomatoes with basil and garlic) 
  • 2 cups diced olives
  • Feta (I used Violife Vegan Feta)
  • Just enough olive oil so nothing sticks to the pan
  • Salt and pepper to taste (at serving)



Cut the squash in half and removing the seeds. (I also roasted the seeds for use in other dishes).

Roast the squash in the oven heated to 350 for about 1 hour. The roasting time depends on teh heat of your oven and the size of the squash. 

Add the diced garlic, onions, and olive oil to a pan. Saute till translucent. 

Add the can of tomatoes, and diced olives  and stir to combine. 

Once the squash is roasted, let it cool enough to remove from its shell and add to the mixture in the pan. 

Crumble feta on top as you serve. 

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