Spaghetti squash ‘pasta’ with olives, feta, tomato & basil [Recipe]

Yield: three Serving Cooking Time: 75 Minutes Calories: 180


We may never make pasta again — spaghetti squash is just too perfect of a substitute. Low-carb, low-calorie, low-fat and high in vitamin C, healthy spaghetti squash recipe becomes stringy when cooked, resembling, well, spaghetti. Combine it with some fresh, delicious ingredients, and you’ve got a healthy faux-pasta dish guaranteed to satisfy anyone, including carb addicts. This particular recipe has been adapted from this spaghetti squash recipe on


  • spaghetti squash, halved
    lengthwise and seeded 1 (about 1.5 to 2 pounds)
  • olive oil 2 tablespoons
  • small onion, chopped 1
  • clove garlic, minced  1
  • chopped (fresh) tomatoes 2 cups
  • crumbled feta cheese ¾ cup
  • sliced black olives 5 tablespoons
  • chopped fresh basil 3 tablespoons  


  1. Preheat the oven to 375 degrees.
  2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down in a baking dish.
  3. Add a half-inch of water and cover the baking dish with foil.
  4. Bake for 45 minutes or until the squash is tender.
  5. While it’s baking, chop the onion, tomatoes, garlic, olives and basil.
  6. Push a skewer through the center of the squash. If it easily slides through, it’s ready. Cook a few more minutes if you feel resistance.
  7. When it’s ready, flip it with tongs, cover with foil again and cook it for another 15 minutes.
  8. Take the squash out of the oven, uncover and let it cool for a few minutes.
  9. Use a spoon to remove the seeds and discard them.
  10. Using a fork, pull the strands of squash away from the peel and place into a bowl.
  11. Heat oil in a skillet over medium heat.
  12. Sauté the onion in oil under tender. Add garlic and sauté for about 3 to 4 minutes.
  13. Toss the tomatoes into the skillet, and cook just until tomatoes are warm.
  14. Put all of it in a bowl and toss with the rest of the ingredients.

Serves about three.