Recipe of the week – Spaghetti Squash

This is one of my favorite meals! Not only is it low-fat, low-calorie, and low-carb, it’s colorful, tasty, and made with all real, unprocessed foods. It’s sure to become one of your family’s favorite meals too! Add a side salad with fresh greens and you’ve got a complete meal.


1 spaghetti squash, halved lengthwise and seeded

2 tablespoons extra virgin olive oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

8 ounces mushrooms, sliced

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil


1. Preheat oven to 350 degrees F. Lightly grease a baking sheet.

2. Place spaghetti squash cut sides down on the baking sheet and bake for 30 minutes or until a sharp knife can be inserted with little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

3. While squash is cooling, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic and sautee for 2-3 minutes. Stir in the tomatoes and cook until tomatoes are warm.

4. Use a fork to scoop the stringy pulp from the squash (will resemble spaghetti noodles) and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives and basil. Serve warm.


4 comments on “Recipe of the week – Spaghetti Squash

  1. […] budget-friendly!  Two more of my personal favorites are Quinoa and sautéed Vegetables and Spaghetti Squash.  There are tons of meatless recipes out there so be adventurous and try something […]

  2. Spaghetti squash is delish…cannot wait to try this one. Thanks!

  3. […] this time.  I usually just roast the squash and serve it in place of pasta with spaghetti (here’s the recipe for that).  It takes a while to roast the squash but it doesn’t really require any active time in the […]

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