I went to the grocery store looking for something to combine with the spaghetti squash that has been sitting in my pantry for the last 2 weeks and I came back with the ingredients for this dish.  Making the spaghetti squash can take a bit more time (unless you microwave it) but it’s worth it!  

Also I would totally add spinach into this the next time, but I was chatting with my mom while shopping and clearly not focusing.  


  • 1 spaghetti squash
  • about 100g feta cheese 
  • approx. 10 kalamata olives, pitted, quartered
  • about half of a pint of cherry or grape tomatoes, quartered
  • 1 yellow, orange, or red pepper, 1/4 inch pieces


Cook the Spaghetti squash however you like.  I slice in half lengthwise and then roast in the oven for about 30 min at 375F.  Scoop out the seeds, and then using a fork, scoop out the insides.  It will be stringy (like spaghetti!) 

In a saucepan, heat up some oil and add the peppers, tomatoes, and olives.  Heat on medium for about 15 minutes.  


In a large bowl, combine the spaghetti squash, topping, and feta.  Enjoy!


Mediterranean Spaghetti Squash


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