Spaghetti Squash

My roommate made dinner the other night with spaghetti squash. Although it may not be in season, it was still a light dish that had a summer flair to it.


  • 1 spaghetti squash
  • 2 Tbls olive oil
  • 1 onion, peeled, diced
  • 2 cloves garlic, minced (I used Christopher’s jarred)
  • 5 roma tomatoes, chopped
  • 1 cup feta cheese, crumbled
  • 3 Tbsp. black olives, sliced (basically the entire small can)
  • 3 Tbsp. fresh basil, chopped
  • Salt and Pepper

Roast the spaghetti squash until tender and scoop out the flesh with a fork. Transfer to a bowl.

Saute the onion and garlic in the olive oil until translucent, add the squash to heat. Once heated through transfer to a large bowl and toss with tomatoes, cheese, olives, and basil. Salt and pepper to taste.

Serve inside the squash for presentation.