Step away from the standard spaghetti squash recipe with tomato sauce, and give this healthy vegetable a Mediterranean twist with feta cheese and roasted peppers.
When I ask a question on my Facebook page, you guys really come through. A couple of days ago, I asked what kind of recipe you would like to see: spaghetti squash, butternut squash or pumpkin (they were all staring out at me from the pantry). Pumpkin was mentioned a few times, but spaghetti squash and butternut squash were in a dead heat for first place. So, you'll be getting recipes for both this week!
Several of you mentioned that you really liked spaghetti squash, but didn't know what to do with it besides scooping a dollop of tomato sauce over top.
Oh, do I have some ideas for you!
Clockwise from top left:
Spaghetti Squash with Spinach, Feta & Basil White Beans
Spaghetti Squash with Apples & Toasted Pecans
Southwestern Spaghetti Squash with Chipotle Peppers, Cilantro & Queso Fresco
Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette
I first fell in love with spaghetti squash when my friend made a version with spinach, feta and basil white beans (top left in the photo above). It was everything I didn't know that this squash could be...tender, but with a crunch; capable of soaking up any flavors around it; and healthy with tons of flavor.
From there, I went crazy, playing with whatever ingredients were in the kitchen. Apples, pecans, chipotle peppers, Swiss chard, cranberries...you name it, it got thrown into the next spaghetti squash creation.
This version features Mediterranean ingredients, such as feta cheese and roasted red peppers. You can either use store-bought roasted peppers, or make your own using my tutorial, How to Roast a Bell Pepper. There were some Kalamata olives in my fridge, so of course those were snuck in, too. I tossed everything with a light lemon, oregano and olive oil dressing.
Easy as...well, spaghetti squash.
Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
Add the roasted red pepper, olives and feta cheese to the spaghetti squash.
Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Other squash recipes:
Roasted Butternut Squash & Balsamic Sauce for Pasta
Sausage Stuffing Stuffed Spaghetti Squash
Spaghetti Squash with Apples & Toasted Pecans
Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
- 1 3 pound spaghetti squash
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon dried oregano
- ½ teaspoon agave nectar or honey
- 1 roasted red bell pepper 2 halves, thinly sliced
- 8 kalamata olives quartered
- 3 tablespoons feta cheese
- salt and pepper to taste (if desired)
- Using a large, sharp knife, pierce a spaghetti squash in several places. Place the spaghetti squash in a glass baking dish and cook in the microwave on high for about 15 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut it in half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Let stand at room temperature.
- In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.
- Add the roasted red pepper, olives and feta cheese to the spaghetti squash. Pour in the dressing, toss to combine. Add salt and pepper, to taste, if desired. Serve.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
THANK YOU!! I always have spaghetti with spaghetti squash and marinara. I needed to get out of my rut. So going to have this for lunch one day, thank you! Have a happy thanksgiving!
I make a similar recipe and we always gobble it right up! Your recipe looks superb!
I love this idea. All the flavors I crave.
Sarah | The Sugar Hit
A thousand yums to this. It really does look delicious - squash goes so perfectly with strong Mediterranean flavours!
Georgia @ The Comfort of Cooking
This is such a wholesome and hugely flavorful twist on spaghetti squash, Dara! Absolutely delicious! Definitely trying soon.
My husband brought home a spaghetti squash just yesterday from the open air flea market in our town. You have given me some great ideas and I think I'll make it tonight. You have gotten me in a creative mood now. Thanks.
Laura (Tutti Dolci)
I love these Mediterranean flavors!
Becky @ Project Domestication
I've been craving Mediterranean flavors. This is the perfect way to satisfy. Good to see you the other night.
Love the Mediterranean flavors! Looks delicious!
Lea Ann (Cooking On The Ranch)
Thanks for this recipe Dara. I have one spaghetti squash left from my garden and I was saving it for just the right recipe. Pinned.
Sommer @ ASpicyPerspective
Yum! Love spaghetti squash! Looks delicious, Dara! 🙂
Love how light and flavorful this sounds Dara!
Katrina @ Warm Vanilla Sugar
I love experimenting with spaghetti squash! This recipe is awesome!
I have always been a big fan of the non-tomato versions of spaghetti squash. My very favorite way is to eat it really simple with some olive oil, salt and pepper, but I am all about mediterranean flavors too! I love the feta and olives in this. It looks delicious!