Greek Spaghetti Squash

My niece, Amanda, from Seattle sent me this recipe earlier this week, so since we have plenty of spaghetti squash I decided to try this recipe for myself. Delicious!  I made as a vegetarian style side dish, but she often adds chicken which makes it a main course.


1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 small red “candy” onion, thinly sliced

1 clove garlic, minced

1 1/2 cups cherry tomatoes sliced in half (or fresh chopped tomatoes)

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 teaspoons Greek seasoning (or you could used 2 TBSP 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. Sauté onion in oil until tender; add garlic  and sauté for 2 to 3 minutes. Stir in the tomatoes and spices,  cook only until tomatoes are warm.

4.      Use a fork  to remove the spaghetti pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese and olives. Garnish with basil and serve warm.


You can purchase Greek Seasoning at specialty stores or make yourself, here is my personal blend…


Greek Seasoning1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1 teaspoon dried thyme

1/2 teaspoon dried basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried minced onion

1/4 teaspoon dried minced garlic

1/2 teaspoon dried lemon peel

Combine all ingredients, store in an airtight container and keep in a cool dry place for up to 6 months.



**Just a note – If you can’t find dried mint leaves, check in the ethnic foods aisle for Mexican spice “Yerba Buena”, which means spearmint leaves. I went to 3 stores before a clerk clued me in.

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