If you like spaghetti squash, you’re going to love Spaghetti Squash with Caramelized Tomatoes. This is a light and delightful dish with only a few ingredients and so much flavor. Prepare it for a perfect vegetarian meal, or as a gorgeous side dish for grilled meat or fish and get ready to hear praises for making something so exquisite by putting together such simple ingredients. I decided to create this recipe after I loved a quick lunch that I had made a while back with some leftover spaghetti squash that I had in the fridge from the night before! For this recipe the spaghetti squash is lightly brushed with olive oil, sprinkled with salt, pepper and dried oregano leaves, then baked until tender enough to be easily poked through with a fork.
Spaghetti Squash with Caramelized Tomatoes is a vegetarian dish that is hassle free and beautiful. It is nutritious and so very healthy without any heavy sauces. A bowlful of crunchy tender golden strands of spaghetti squash are tossed with caramelized ripe tomatoes, that are lightly flavored with garlic, then tossed with creamy Feta cheese and delicious Kalamata olives.
Very little salt is sprinkled over the spaghetti squash before it is baked. I feel that the mild saltiness of the Feta cheese and olives sufficiently seasons this dish but if you wish, you may sprinkle a little bit of kosher salt when caramelizing the tomatoes. The red ripe tomatoes are cooked with very little oil over hot skillet until the natural juices caramelize and form a golden crust over the slices to enhance the flavor of tomatoes.
The spaghetti squash is tossed with caramelized tomato slices, Kalamata olives, and Feta cheese. Add some fresh oregano leaves for garnish.
Enjoy this delightful vegetarian dish as a main course with garlic bread or as a side dish with grilled chicken or Blackened Salmon.
Spaghetti squash bakes in 45-50 minutes
Serves 3 as a meal, and 6 as a side dish
- 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)
- Preheat oven to 375, center rack.
- Line a large baking sheet with aluminum foil.
- 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.
- Brush inside and the cut edges with olive oil. Sprinkle with salt, freshly cracked black pepper, and crushed oregano leaves.
- 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.
- Allow the squash to cool for 10 minutes.
- 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.
- 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.
- Transfer the shredded spaghetti squash to a large bowl.
- Top with the caramelized garlic tomatoes, sliced olives and crumbled Feta cheese.
- Add a few fresh oregano leaves for garnish and serve.