Greek Spaghetti Squash with Cherry Tomatoes

Spaghetti squash and cherry tomatoes steal the show in this easier-than-you-think recipe! Can be served as a side or a main course. Spaghetti squash is also a great substitute for traditional spaghetti pasta. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

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Prep Time 5

Cook Time 45

Total Time 50

Course Main Course, Side Dish

Cuisine Mediterranean

Servings people

Calories 255 kcal

Equipment

Oven
Kitchen Knife
Skillet

Ingredients

1 spaghetti squash* halved and seeded
2 tbsp olive oil
1 red onion* chopped
2 cups cherry tomatoes* sliced in half
1 clove garlic* minced
1 tsp red wine vinegar more to taste
3 tbsp black olives chopped
¾ cup feta cheese
1-2 tbsp greek seasoning*
salt + pepper

Instructions

Preheat oven to 350°F. Brush oil onto cut-sides of the squash and roast face-down for 45 minutes. Remove from oven and let cool.
Meanwhile, heat oil in a skillet over medium heat. Sauté onion until tender. Add garlic, sauté for additional 2 minutes. Stir in the tomatoes, vinegar, and cook until warm, scraping bottom of pan as you go.
Use a fork to shred the squash into "spaghetti" strings. Combine mixture and all remaining ingredients in a large bowl. Salt to taste. Serve warm or chilled.

Notes

Adapted from Taste of Home

Nutrition

Calories: 255kcalCarbohydrates: 26gProtein: 7gFat: 16gSaturated Fat: 6gCholesterol: 25mgSodium: 459mgPotassium: 533mgFiber: 6gSugar: 11gVitamin A: 860IUVitamin C: 24mgCalcium: 272mgIron: 3mg

Keyword brussels sprouts, garlic, onion, spaghetti squash, tomatoes

Greek Spaghetti Squash with Cherry Tomatoes