Spaghetti Squash


Spaghetti squash with vegetables, feta cheese, and olives makes a surprisingly tasty side dish or vegetarian meal. The roasted flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. You can substitute different vegetables here, but be sure to use ones that have contrasting colors.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins

This spaghetti squash recipe is easy, healthy, and totally delicious.

How to Cook Spaghetti Squash

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:


These are the ingredients you'll need to make this simple spaghetti squash recipe:

· Spaghetti squash: It's the main ingredient, after all!
· Oil: Cook the veggies in olive oil.
· Vegetables: You'll need an onion, tomatoes, and black olives.
· Herbs: Fresh basil and garlic add tons of flavor.
· Cheese: Feta cheese is the perfect finishing touch.

How to Make Spaghetti Squash

Here's a brief overview of what you can expect when you make spaghetti squash with vegetables:

1. Cut and bake the spaghetti squash.
2. Cook the onion, then add the garlic and tomatoes.
3. Place the squash pulp in a bowl, then toss with the tomato mixture.

How Long to Cook Spaghetti Squash

In an oven preheated to 350 degrees F, the spaghetti squash should be ready-to-go after about 30 minutes.

Allrecipes Community Tips and Praise

"Never knew I liked spaghetti squash until I tried this recipe," says mahoneda. "Quick, easy and delicious!!! I will absolutely be making this again."

"This is easy and delicious," raves Kay. "I had spaghetti squash and tomatoes from my garden and it was much sweeter than I expected, but the sweet and salty combo from the olives and feta made it even better."

"I roasted cherry tomatoes tossed in olive oil and seasoning salt and used those rather than fresh," says MoonMom. "All the rest I did identically to the recipe. This was super delicious and even better as leftovers."

Editorial contributions by Corey Williams


  • 1 spaghetti squash, halved lengthwise and seeded

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 ½ cups chopped tomatoes

  • ¾ cup crumbled feta cheese

  • 3 tablespoons sliced black olives

  • 2 tablespoons chopped fresh basil


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  2. Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.

    Overhead of a spaghetti squash cut in half and placed cut side down on a baking sheet.

    Dotdash Meredith Food Studios

  3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

    Overehead of tomatoes, onions, and garlic cooking in a skillet.

    Dotdash Meredith Food Studios

  4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.

    Overhead of two spaghetti squash halves being scooped out with a spoon on a baking sheet.

    Dotdash Meredith Food Studios

  5. Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.

    Overhead of spaghetti squash pulp being tossed with a tomato mixture, feta cheese, olives, and basil in a bowl.

    Dotdash Meredith Food Studios

  6. Serve warm.

    high angle looking at a bowl with spaghetti squash, tomatoes and black olives


Nutrition Facts (per serving)

147 Calories
10g Fat
13g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 147
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 18%
Cholesterol 17mg 6%
Sodium 269mg 12%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 4g
Vitamin C 10mg 50%
Calcium 134mg 10%
Iron 1mg 4%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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