Vegetarian Spaghetti Squash

Spaghetti without the noodles. The “noodles” come from the spaghetti squash itself. The spaghetti squash’s flesh resembles noodles, for which it is named. The squash “noodles” are tossed with vegetables and cheese. Feel free to add more of your favorite vegetables.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:30

Main Ingredients

1 large spaghetti squash, halved lengthwise and seeded

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium clove garlic, minced

1 1/2 cups chopped tomatoes

1/2 cup asparagus chopped, 1 inch pieces

3/4 cup crumbled feta cheese

3 tablespoons diced black olives

2 tablespoons chopped fresh basil

1/2 teaspoon dried oregano


1Preheat oven to 350 degrees F. Lightly oil baking sheet with 1 tablespoon olive oil.

2Place spaghetti squash with cut sides down on the prepared baking sheet, and bake for 30 minutes, or until a sharp knife can be inserted with only a little resistance.

3Remove squash from oven and set aside to cool down to the point you can safely handle them.

4Meanwhile, heat the remaining olive oil in a skillet over medium heat. Cook and stir onion, asparagus, and oregano in oil until tender.

5Add garlic and cook 2 to 3 minutes. Then, stir in tomatoes and cook until tomatoes are warmed through, about 1 minute.

6Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm or at room temperature.

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