Spaghetti Squash with Onions, Tomatoes, and Olives

Name: Spaghetti Squash with Onions, Tomatoes, and Olives
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large spaghetti squash (about 1.2 kg (2.5 lbs)); 2 tablespoons olive oil; 1 large onion (thinly sliced); 2 cloves garlic (minced); 400 grams cherry tomatoes (halved); 1/2 cup black olives (pitted and sliced); 1 teaspoon dried oregano; Salt and pepper to taste

60 min 4 servings Easy

All Recipes

A delightful dish featuring spaghetti squash baked to perfection with the rich flavours of tomatoes, onions, and olives.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Easy

Spaghetti squash is a versatile vegetable that can serve as a delightful alternative to traditional pasta. Its unique ability to transform into spaghetti-like strands makes it a popular choice for those seeking a lighter meal. This recipe combines the subtle sweetness of spaghetti squash with the robust flavours of onions, tomatoes, and olives. Baked to perfection, it's a perfect side dish or a light main course, offering a burst of Mediterranean flair.

Instructions

Preheat and Prepare

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Pro tip: Lining the baking sheet helps in easy cleanup.

Prepare the Squash

Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.

Pro tip: Use a sturdy spoon to make scooping easier.

Bake the Squash

Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet and bake for 30 minutes or until the flesh is tender.

Pro tip: The squash is done when a fork easily pierces through the skin.

Sauté the Vegetables

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Pro tip: Avoid burning the garlic as it can turn bitter.

Add Tomatoes and Olives

Add the cherry tomatoes and sliced olives to the skillet. Sprinkle with dried oregano and cook for an additional 5 minutes until the tomatoes are softened.

Pro tip: Stir occasionally to ensure even cooking.

Combine and Serve

Use a fork to scrape the spaghetti squash into strands. Toss the strands with the sautéed vegetables. Serve immediately, garnished with fresh herbs if desired.

Pro tip: Mix gently to avoid breaking the squash strands.

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Tips & Tricks

Choose a firm spaghetti squash without any soft spots for the best texture.
To make the squash easier to cut, microwave it for a minute to soften the skin slightly.
Ensure all vegetables are evenly sliced for uniform cooking.
Garnish with fresh herbs like parsley or basil for added freshness.

Frequently Asked Questions

How do you cook spaghetti squash?

Cut it in half, remove seeds, brush with oil, and bake at 200°C (400°F) for 30 minutes.

Is spaghetti squash good for you?

Yes, it's low in calories and high in vitamins and fibre, making it a healthy choice.

Can you eat spaghetti squash seeds?

Yes, the seeds can be roasted like pumpkin seeds for a nutritious snack.

What can I serve with spaghetti squash?

It pairs well with grilled meats or as a base for sauces like marinara or pesto.

How long does cooked spaghetti squash last?

Store cooked spaghetti squash in an airtight container in the fridge for up to three days.

Serving Suggestions

Serve this spaghetti squash dish warm, garnished with fresh herbs like parsley or basil. It pairs wonderfully with grilled chicken or fish, making it an excellent accompaniment to a main course. For storage, keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or oven to retain its flavours and texture.

Nutrition per serving

180

Calories

Protein

Fat

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