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!