Spaghetti Squash

I am obsessed with squash. Butternut squash soup is a staple in my pantry and anything pumpkin has my name on it. So after having some spaghetti squash a few weeks ago while at my uncle’s, I decided to make it myself. It seems to easy – you cut it in half, stick it in the over, and voila SPAGHETTI SQUASH!! In reality, it is that easy, but given my impatience for everything, of course I took it out of the oven before it was cooked all the way through. The spaghettiness of it was still there, but it tasted a little too squashy I thought. I added some tomatoes, feta, and olives which was the best part in my opinion and got to use some of our very own basil that grows in the window. Instead of going out to the store to buy the additional ingredients, I just went down to the dining hall and got a to go box with mounds of tomatoes and olives. I think some people might have given me some strange looks for this odd “salad” I was getting, but at least I’m using up my meals, which I seem to have so many of.

Charlotte had her first experience with spaghetti squash and she thought it was very good. I’ve also turned her onto butternut squash soup and she tried her first piece of pumpkin pie last week, which was all very exciting. I can’t wait to make her some fresh pumpkin pie – the kind we had was store bought.



(Adapted from


  • 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 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. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4) Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.


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