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Greek Spaghetti Squash

October 29, 2009
I love using Mediterranean ingredients in my dishes because of it’s simplicity, yet bold flavors. Here’s another delicious way to use spaghetti squash. By combining some common Greek flavors, this simple dish comes together in no time. I used the baking method to prepare the squash again and then sauteed some olive oil with garlic, onion and cherry tomatoes. Then topped the dish with some salty feta cheese, torn basil leaves and sliced Kalamata olives. These spaghetti squash recipes will delight vegetarians and non-vegetarians alike and is a great way to eat in volume without all the extra calories from pasta. I love cooking all sorts of pasta, but I also like exploring new ingredients and finding alternatives to favorites. Stay tuned for more spaghetti squash recipes!

Greek Spaghetti Squash

Serves 4


  • 1 Medium Spaghetti squash
  • 2 Tablespoons Olive Oil
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 1/2 cups Chopped Cherry Tomatoes
  • 3/4 cup Crumbled Feta Cheese
  • 3 Tablespoons Kalamata Olives, sliced
  • 2 Tablespoons Fresh Basil, chopped


  1. Prepare and cook squash
  2. While squash is cooking, heat olive oil in a skillet over medium heat.
  3. Add onion, garlic, tomtoes and saute until tender.
  4. Toss the cooked spaghetti squash “noodles” with the sauteed vegetables, feta cheese, olives, and basil.


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