Spaghetti Squash


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Spaghetti Squash

4 servings Easy
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Ingredients (11)

  • 1 medium spaghetti squash
  • 2 tbps olive oil
  • 2 garlic cloves
  • 1 small onion, finely chopped
  • 1 cup fresh corn, or 1 1/2 corn husks
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, chopped
  • 2/3 cup black olives
  • 3/4 cup feta cheese
  • 1/2 cup fresh basil
  • 2-3 tbsp balsamic vinegar or more to taste


This is the first meal my boyfriend learned to cook. It’s incredibly and so tasty you won’t miss the “spaghetti”!


  1. 1Cook the spaghetti squash: Cut the squash in half lengthwise, remove seeds, pierce it with a fork and place it cut side down in a glass baking dish. Add a bit of water to the dish so that it covers the bottom, and bake for about an hour at 375.
  2. 2While the squash is cooling, sauté the onion and garlic in the oil until soft. Add the corn, peppers, halved cherry tomatoes and sauté for 2-3 minutes. Season with salt and pepper.
  3. 3Once the squash is cool enough to handle, scrape out the squash from the shell and add to pan. heat for 2 minutes and remove from heat. Toss in the basil and the balsamic vinegar. Serve.
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