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Homemade Mediterranean Spaghetti Squash photo

Mediterranean Spaghetti Squash

A light, vegetable-packed Mediterranean spaghetti squash with feta and a tangy broth-vinegar pan sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings

Equipment

  • Sharp Knife
  • microwave (optional)
  • Baking Sheet
  • nonstick spray
  • large nonstick skillet (high sides)
  • Mixing Bowl
  • Fork
  • Spatula or wooden spoon

Ingredients
  

  • 1 large spaghetti squash see notes
  • 1 tsp olive oil
  • 1/2 tsp Italian herb blend
  • 2 tsp olive oil for cooking mushrooms and vegetables (see directions)
  • artichoke hearts drained and chopped
  • cherry tomatoes halved
  • olives halved
  • mushrooms sliced
  • onion chopped
  • zucchini chopped
  • green onions thinly sliced, for garnish
  • 3/4 cup Feta cheese crumbled; 3/4 cup to mix in plus more to sprinkle
  • vegetable or chicken broth to mix with vinegar for pan sauce
  • vinegar mixed with broth (type not specified)
  • minced garlic
  • salt and fresh ground black pepper to taste

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Using a sharp knife, poke several holes in the spaghetti squash skin to allow steam to escape. Microwave the whole squash on high for 5 minutes to soften slightly (optional, skip if not using a microwave).
  • Carefully cut the squash lengthwise into four pieces. Scoop out and discard the seeds.
  • Brush the cut surfaces with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon Italian herb blend. Place the squash pieces cut-side down on a baking sheet sprayed with nonstick spray.
  • Roast in the preheated oven until the flesh is tender, about 45 minutes (longer if you did not microwave first). Remove and let cool until you can handle it.
  • While the squash roasts, prepare the vegetables: drain and chop the artichoke hearts, halve the cherry tomatoes and olives, slice the mushrooms, chop the onion and zucchini, thinly slice the green onions, and crumble the feta.
  • Mix the broth and vinegar together in a small bowl and set aside.
  • When the squash is cool enough to handle, use a fork to shred the flesh into strands and discard the skins; keep the shredded squash aside.
  • Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook until browned and their liquid has evaporated, about 4–6 minutes. Transfer mushrooms to a plate.
  • Add the remaining 2 teaspoons olive oil to the skillet, then sauté the chopped onion and zucchini over medium-high heat until lightly browned, about 5 minutes.
  • Add the minced garlic and 1/2 teaspoon Italian herb blend and cook another 1–2 minutes until fragrant.
  • Pour in the broth-vinegar mixture, reduce heat to medium, and cook about 2 minutes. Return the cooked mushrooms to the pan.
  • Add the cherry tomatoes, olives, and artichoke hearts and cook just until warmed through, about 1–2 minutes.
  • Gently fold the shredded spaghetti squash into the vegetable mixture until combined and heated through.
  • Stir in 3/4 cup crumbled feta. Season to taste with salt and fresh ground black pepper.
  • Transfer to a serving dish, sprinkle with remaining feta and sliced green onions, and serve hot.

Notes

  • Microwaving the whole squash first makes it easier to cut.
  • If you skip the microwave, roast until very tender (may need extra time).
  • Use your preferred vinegar for the pan sauce.
  • Prepare all vegetables before finishing the squash so cooking goes quickly.