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.
Servings: 4 people
Calories: 255kcal
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 vegetable mixture and spaghetti squash in a large bowl. Salt to taste. Serve warm or chilled.
Nutrition
Calories: 255kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 459mg | Potassium: 533mg | Fiber: 6g | Sugar: 11g | Vitamin A: 860IU | Vitamin C: 24mg | Calcium: 272mg | Iron: 3mg