The flesh of spaghetti squash is stringy, hence its name! It is delicious, goes very well with all sauces and is perfect as an alternative to pasta.

Try this simple Mediterranean inspired recipe or add your favourite ingredients for a personal touch!


• 1 spaghetti squash, about 3 lbs
• 1/4 cup olive oil
• 1/2 cup vegetable broth
• 1 red onion, chopped
• 1 clove garlic, finely chopped
• 1/4 cup sliced green and black olives
• 2 cups cherry tomatoes
• 1/4 cup fresh basil, finely chopped
• 3/4 cup feta cheese, crumbled
• 1 cup baby spinach
• Salt and pepper to taste


1. Preheat the oven to 375°F with the rack in the middle.
2. Cut the spaghetti squash in half lengthwise, remove the seeds and season with salt and pepper.
3. Place it in the over, cut side down on a baking sheet lined with parchment paper.
4. Bake for 45 min. to 1 hour, or until the squash is tender. Be careful not to overcook it, or you will have mashed squash instead of strings.
5. Let cool and remove the flesh using a fork.
6. In a large bowl, combine the squash with 2 tablespoons of olive oil and a bit of salt and pepper.
5. Meanwhile, in a skillet brown the onions in the remaining oil. Add the garlic and cook for 1 minute.
6. Add the tomatoes, olives, vegetable broth and cover to simmer for about 5 minutes.
7. Remove from the heat. Add the cheese, spinach and season with salt and pepper to taste.
8. Mix gently with the spaghetti squash, sprinkle with fresh basil and serve.