Vegetables Squash Winter Squash Spaghetti Squash Spaghetti Squash 4.7 (2,136) 1,611 Reviews 117 Photos Spaghetti squash is roasted with veggies, feta cheese, and olives to make this 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. Submitted by Maryellen Updated on October 10, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 117 117 117 117 Prep Time: 10 mins Cook Time: 35 mins Total Time: 45 mins Servings: 6 Jump to Nutrition Facts Jump to recipe Spaghetti squash is easy to prep and cook for a delicious, naturally sweet, and satisfying side dish or main. 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: Spaghetti Squash Ingredients These are the ingredients you'll need to make this simple spaghetti squash dish: 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: Cut and bake the spaghetti squash.Cook the onion, then add the garlic and tomatoes.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 "This is my absolute favorite way to make spaghetti squash," says Patty. "I used mozzarella and Parmesan instead of feta. This was quick and easy from start to finish. Absolutely fresh and delicious!" "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 Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 Directions Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Allrecipes/Qi Ai 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. Allrecipes/Qi Ai 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. Allrecipes/Qi Ai Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Allrecipes/Qi Ai Toss with cooked onion-tomato mixture, feta cheese, olives, and basil. Allrecipes/Qi Ai Serve warm. Allrecipes/Qi Ai Cook’s Note You can substitute different vegetables in this recipe, but I think it's looks better if you use veggies that have contrasting colors. I Made It Print 2,502 home cooks made it! Nutrition Facts (per serving) 147 Calories 10g Fat 13g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 8% Vitamin C 10mg 11% 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.