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Mediterranean Spaghetti Squash

A light, vegetable-packed Mediterranean-style spaghetti squash with tomatoes, olives, artichokes and feta.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 4 servings

Ingredients

  • 1 large spaghetti squash see notes
  • 1 tsp olive oil
  • 1/2 tsp Italian herb blend

Instructions

  • Preheat the oven to 400°F (200°C).
  • Poke several holes in the spaghetti squash skin so steam can escape. Place the whole squash in the microwave and cook on high for 5 minutes to soften it (optional; skip this step and roast longer if you don't have a microwave).
  • Cut the squash lengthwise into four pieces and scoop out and discard the seeds.
  • Brush the cut surfaces with 1 tsp olive oil and sprinkle evenly with 1/2 tsp Italian herb blend. Place the squash pieces cut-side down on a baking sheet sprayed with non-stick spray.
  • Roast in the preheated oven about 45 minutes, or longer if you skipped the microwave step, until the flesh is tender and can be shredded with a fork. Remove and let cool until safe to handle.
  • When cool enough to handle, use a fork to shred the squash flesh into strands and transfer them to a bowl; discard the skins.
  • While the squash roasts, prepare any additional vegetables and feta called for in the full recipe (drain and chop artichoke hearts, halve cherry tomatoes and olives, slice mushrooms, chop onions and zucchini, thinly slice green onions, and crumble feta).
  • Heat a large non-stick skillet over medium-high heat and add 2 tsp olive oil. Cook mushrooms until browned and their liquid has evaporated, then transfer them to a plate.
  • Add another 2 tsp olive oil to the skillet, then cook the onions and zucchini about 5 minutes until lightly browned. Add minced garlic and 1/2 tsp Italian herb blend and cook about 2 minutes more.
  • Pour in the prepared broth-and-vinegar mixture (if using), reduce heat to medium, and cook 2 minutes. Return the mushrooms to the pan, then add cherry tomatoes, olives and artichoke hearts and cook about 2 minutes, until warmed through.
  • Gently fold the shredded spaghetti squash into the cooked vegetables in the skillet until combined and heated through.
  • Stir in 3/4 cup crumbled feta, taste and season with salt and freshly ground black pepper as needed.
  • Transfer to a serving dish, sprinkle with remaining feta and sliced green onions, and serve hot.

Equipment

  • Oven
  • Microwave (optional)
  • Baking Sheet
  • non-stick spray
  • Large non-stick skillet
  • Mixing Bowl
  • Fork

Notes

  • You can microwave the whole squash for 5 minutes to make it easier to cut.
  • If you skip microwaving, roast the squash a bit longer until tender.
  • Prepare all vegetables before finishing the skillet steps for smooth workflow.
  • Season to taste with salt and fresh ground black pepper.