Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash was inspired by one of my best friends, Katie. Whenever I visit, she always whips us up a healthy and delicious meal. This recipe is very similar to one she made for us last time I visited her. I have played with the ingredients but the combination of garlic, tomatoes, olives, spinach, and feta is my favorite. There is depth and delectable flavor in this dish!

Mediterranean Spaghetti Squash

Serves:

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour 10 minutes

INGREDIENTS

1 medium-sized spaghetti squash
1 can diced tomatoes, drained
2 garlic cloves, minced
1/4 cup Kalamata olives, sliced in half
4 cups fresh spinach
1/2 cup feta cheese
2 tablespoons olive oil

INSTRUCTIONS

1. Preheat oven to 375 degrees. Cut squash in half length-wise. Scoop out the seeds. Place each half face down in a baking sheet. Bake for 45-60 minutes or until tender. When squash is cooked, you should be able to take a fork and gently pull apart the strands. Place all of the squash strands in a bowl and set aside; discard rinds.

2. Sauté garlic in olive oil over medium heat for 3-5 minutes or until fragrant. Add diced tomatoes and olives to pan. Cook for 5 minutes; stirring occasionally. Add spinach to pan and gently stir until spinach is slightly wilted.

3. Add spaghetti squash to pan and coat with tomato mixture.

4. Just before serving, stir in feta cheese.

NOTES

Dairy-free: Omit feta.
Paleo: Omit feta.
Vegan: Omit feta.

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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