Name: Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 3 pound spaghetti squash; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon dried oregano; 1/2 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))

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.

The recipe:

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.

The dressing:

In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.

The rest:

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

Printable Recipe

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Mediterranean Spaghetti Squash Recipe with Feta Cheese & Roasted Peppers

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.

5 from 1 vote

Print Pin Rate

Course: Side Dishes

Cuisine: American

Keyword: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Cups

Calories: 104.9kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 3 pound spaghetti squash

The Dressing:

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¾ teaspoon dried oregano
½ teaspoon agave nectar or honey

The Mix-Ins

1 roasted red bell pepper 2 halves, thinly sliced
8 kalamata olives quartered
3 tablespoons feta cheese
salt and pepper to taste (if desired)

Instructions

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.

The Dressing:

In a small bowl, whisk together the lemon juice, olive oil, oregano and agave nectar until well-combined.

The Rest:

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.

Notes

WW (Old Points) 2 / WW (Points+) 3

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.

Comments

5 from 1 vote (1 rating without comment)