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–+ servings

Greek Style Spaghetti Squash

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Lunch & Dinner
Servings 2

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!
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