Some nights, spaghetti squash makes a perfect substitute for pasta, often yielding enough for delicious leftovers. Inspired by Greek cuisine, the combination of fresh feta, tomatoes, and olives brings vibrant flavors to this simple dish. With just five ingredients and minimal prep, this dish is ready in about an hour and can last for at least two meals.
This recipe draws inspiration from the time Jamie, the GWE founder, spent in Thessaloniki, a coastal city in mainland Greece, where the vibrant flavors of Greek cuisine left a lasting impression on her. While nothing quite compares to the freshness of Greece’s vegetables and feta, using imported Greek feta from a local store helps bring a taste of that experience home. This Greek-style spaghetti squash dish comes together effortlessly, making it a great meal-prep option with its generous yield.
For this recipe, you need:
- Baking Tray
- Parchment Paper
- Spaghetti Squash
- Cherry Tomatoes
- Olive Oil
- Salt + Pepper
- Olives
- Feta Cheese
Substitutions:
- Sauce: you can top the squash with a dressing, an extra drizzle of olive oil with some lemon and salt or simply some jarred tomato sauce.
Greek Style Spaghetti Squash
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 large spaghetti squash
- 15-20 cherry tomatoes, halved
- 3 tbsp olive oil (2 tbsp for spaghetti squash, 1 tbsp for tomatoes)
- Salt and pepper
- 1/3 cup olives, chopped
- 1/3 cup feta cheese, cubed
Instructions
- Preheat the oven to 400 degrees and line a baking tray with parchment paper.
- Cut your spaghetti squash in half lengthwise, place on parchment paper, scoop out seeds, coat with olive oil, and a sprinkle of olive oil and turn over so the skin side is facing upwards. Place in the oven and cook for 45 minutes or until you are able to pierce through the squash skin until it hits the part you eat.
- After the squash has been in the oven for 20 minutes minutes, cut your tomatoes in half and place on another baking tray with parchment paper. Add 1 tbsp of olive oil and mix in to the tomatoes. Place the tray in the oven and cook for 15 minutes or until the tomato skin starts to crinkle.
- While squash and tomatoes cook, chop the olives, and cube the feta and set aside.
- When the squash is done, remove from the oven and let cool for 5-10 minutes, then use a fork to shred the squash into spaghetti like strands.
- In a medium pan over medium heat, add squash, tomatoes, olives, and feta cheese and cook for 3-5 minutes mixing everything together. Put on plates + ENJOY!
