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Baked Spaghetti Squash with Tomato, Feta, and Olives

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Ingredients

  • 1 spaghetti squash approximately 2 pounds, halved lengthwise and seeds removed
  • 2 tablespoons of olive oil
  • 1 cup of chopped onion
  • 1 clove of garlic minced
  • 1 14.5-ounce can of diced tomatoes with their juices
  • ¾ cup of crumbled feta cheese from a 4-ounce package
  • ½ cup of pitted olives coarsely chopped
  • 2 tablespoons of fresh basil chopped or 1 teaspoon of dried basil
  • ½ cup of toasted pine nuts

Instructions

  • Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
  • Place the spaghetti squash halves, cut sides down, on the prepared baking sheet.
  • Bake them in the oven until they become tender and can be easily pricked with a fork, which usually takes about 30 to 35 minutes.
  • Allow them to cool for approximately 20 minutes.
  • While the squash is cooling, heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook, stirring occasionally, until it becomes tender, which should take about 5 minutes.
  • Then, add the minced garlic and continue to cook, stirring until it becomes fragrant, about 2 to 3 minutes.
  • Add the diced tomatoes and cook for an additional 2 minutes before removing the skillet from the heat.
  • Use a fork to remove the spaghetti squash pulp from the shell, and then stir it into the tomato mixture.
  • Add the crumbled feta cheese, chopped olives, basil, and ¼ cup of pine nuts, and toss everything to combine.
  • Just before serving, sprinkle the remaining ¼ cup of pine nuts over the dish.
  • Enjoy your delicious Baked Spaghetti Squash with Tomato, Feta, and Olives!
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Course Cheese / Pasta