Spaghetti Squash with Tomatoes and Olives

Why You’ll Love This Recipe

This dish is a delightful combination of textures and flavors. The spaghetti squash, when roasted, turns into delicate, pasta-like strands that perfectly soak up the flavors of the tomatoes and olives. The sweetness of the squash contrasts beautifully with the salty, briny olives and the fresh, juicy tomatoes. Plus, it’s packed with nutrients, making it a great option for a healthy meal without sacrificing taste. It’s a simple yet elegant dish that works well as a side or a light main course.

Ingredients

• 1 medium spaghetti squash

• 2 tbsp olive oil

• 2 cups cherry tomatoes, halved

• 1/2 cup Kalamata olives, pitted and sliced

• 2 cloves garlic, minced

• 1 tbsp fresh basil, chopped (or 1 tsp dried basil)

• 1 tbsp fresh parsley, chopped (for garnish)

• Salt and pepper, to taste

• 1 tbsp balsamic vinegar (optional, for extra depth of flavor)

• 1/4 cup Parmesan cheese, grated (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 400°F (200°C).

2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

3. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40 minutes, or until the flesh is tender and can be easily scraped with a fork to create spaghetti-like strands.

4. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.

5. Add the halved cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their juices.

6. Stir in the sliced olives, fresh basil, and balsamic vinegar (if using). Cook for an additional 2 minutes, then remove from heat.

7. Once the squash is done, use a fork to scrape the flesh into strands and place them into a large bowl.

8. Pour the tomato and olive mixture over the roasted spaghetti squash. Toss gently to combine.

9. Garnish with fresh parsley and grated Parmesan cheese, if desired.

10. Serve immediately and enjoy!

Servings and Timing

This recipe serves 4 people as a main dish or 6 as a side. The preparation time is about 10 minutes, with an additional 40 minutes for roasting the squash.

Variations

• Add Protein: For a more filling meal, add grilled chicken, shrimp, or chickpeas to the dish.

• Spicy Version: Add red pepper flakes or fresh chili peppers to the tomato and olive mixture for a spicy kick.

• Vegan Version: Omit the Parmesan cheese for a fully vegan dish, or substitute with a vegan cheese alternative.

• Herb Variations: Swap the basil for fresh oregano or thyme for a different flavor profile.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat in the microwave or on the stovetop. If reheating on the stove, add a little olive oil to prevent the squash from drying out.

FAQs

1. Can I use a different type of squash?

While spaghetti squash is the best choice for this dish due to its texture, you can try using other squash varieties like butternut squash or acorn squash, though the texture will be different.

2. How do I know when the spaghetti squash is done roasting?

The squash is done when the flesh is tender and easily shredded with a fork. If it feels firm, give it a few more minutes in the oven.

3. Can I make this recipe ahead of time?

You can roast the spaghetti squash and prepare the tomato and olive mixture ahead of time. Store both separately in the fridge, then combine them when ready to serve.

4. Can I use canned tomatoes instead of fresh?

Yes, you can use canned diced tomatoes if fresh tomatoes aren’t available. Just be sure to drain them before adding them to the pan to prevent excess moisture.

5. Can I freeze leftovers?

You can freeze the spaghetti squash, but the texture may change slightly upon thawing. It’s best to freeze the squash strands separately from the tomato and olive mixture.

6. What other toppings can I add?

You can add a drizzle of extra virgin olive oil, a squeeze of lemon juice, or even a sprinkle of crushed red pepper flakes for added flavor.

7. Can I add cheese to the tomato and olive mixture?

Yes, you can stir in some mozzarella, feta, or goat cheese for a creamy, tangy addition to the dish.

8. Can I serve this dish cold?

This dish is best served warm, but it can also be enjoyed cold as a refreshing salad.

9. Can I make this recipe gluten-free?

Yes, this dish is naturally gluten-free, making it a great option for anyone with gluten sensitivities.

10. How can I make this dish spicier?

For a spicier version, add red pepper flakes or a chopped jalapeño pepper to the tomato and olive mixture while cooking.

Conclusion

Spaghetti Squash with Tomatoes and Olives is a fresh, healthy, and flavorful dish that’s perfect for anyone looking for a light meal full of Mediterranean flavors. The combination of roasted squash, juicy tomatoes, and briny olives creates a satisfying and delicious plate. Whether you’re following a low-carb diet, trying to eat more vegetables, or just in the mood for something different, this dish is sure to hit the spot. It’s easy to make, versatile, and packed with nutrients, making it a must-try!