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  • Writer's pictureThe Farmer's Wife

Spaghetti Squash & Veggie mix

This makes the perfect side to chicken or pork. It's got a lot of veggies included, adds a lot of colors, and the textures are also unique.

  • 1 spaghetti squash, halved lengthwise and seeded

  • 2 tablespoons vegetable oil

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 1 1/2 cups chopped tomatoes

  • 3/4 cup crumbled feta cheese

  • 3 tablespoons sliced black olives

  • 2 tablespoons chopped fresh basil

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

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

  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.

  4. Use a fork to scrape the flesh from the inside of the squash. If you use a fork, it will give the stringy pulp from the squash the appearance of spaghetti noodles! Place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

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