Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
Temperature: Preheated 375 F, center rack
Spaghetti squash bakes in 45-50 minutes
Serves 3 as a meal, and 6 as a side dish
Recipe type: Vegetarian Side Dish/Main Meal
Cuisine: Mediterranean
  • 1 spaghetti squash (about 3 ½ pounds)
  • 2 TBSP olive oil
  • ⅛ tsp kosher salt
  • ⅛ tsp freshly cracked black pepper
  • 1 tsp crushed dried oregano leaves
  • 5-6 ripe Roma tomatoes, sliced ⅛-1/4 inch thick
  • 1-2 TBSP olive oil
  • 2 cloves garlic, crushed
  • 1-2 ounces Feta cheese crumbled, the more the better!
  • 10-15 Kalamata olives
  • Fresh oregano leaves (optional)
  1. Preheat oven to 375, center rack.
  2. Line a large baking sheet with aluminum foil.
  3. Wash and dry the spaghetti squash, cut off the end with stem to create a flat and sturdy surface. Place the squash on the flat end and carefully cut it in half lengthwise. Scoop out all the seeds and membranes.
  4. Brush inside and the cut edges with olive oil. Sprinkle with salt, freshly cracked black pepper, and crushed oregano leaves.
  5. Place the squash cut side down on the prepared baking sheet. Bake for 45-50 minutes, or until you can easily pierce it with a fork.
  6. Allow the squash to cool for 10 minutes.
  7. Meanwhile heat 1-2 TBSP olive oil in a large nonstick skillet set over medium heat. Add the sliced tomatoes and lower the heat to medium low and cook without disturbing until the natural juices are caramelized on one side (5-6 minutes). Flip the tomatoes and cook until the other side is caramelized, another 5-6 minutes. Add the crushed garlic evenly over the tomatoes and saute for another minute. Turn off the heat.
  8. Dig a fork in the flesh starting in one end and drag it along the squash to the other end. Repeat until all the flesh is shredded.
  9. Transfer the shredded spaghetti squash to a large bowl.
  10. Top with the caramelized garlic tomatoes, sliced olives and crumbled Feta cheese.
  11. Add a few fresh oregano leaves for garnish and serve.
Recipe by Persian Mama at