A ton of heat and tangy-sweet taste can be found in this calypso sauce. If you prefer it to be milder, use fewer peppers. Maintain in the fridge.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 ½ cups chopped tomatoes
- ¾ cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut-sides down on the prepared baking sheet. Bake in the preheated oven until a sharp knife can be inserted with only a little resistance, about 30 minutes. Remove squash from oven and set aside to cool enough to be easily handled.
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- Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
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- Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl.
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- Toss with cooked onion-tomato mixture, feta cheese, olives, and basil.
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- Serve warm.
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Nutrition Facts
| Calories | 147 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 269 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I made this just as written and it was a huge hit, my husband loved it. It was even more special because I grew the squash myself for the first time.
I tried cutting this recipe in half, I really liked it. Everything just goes together, the spaghetti squash came out perfect! This is going to be my go to, the flavors pop out. I highly recommend making it.
Yum! I sauteed in some mushrooms and wilted some spinach as well. Green olives were fine. Very good, and fast!
I sliced half an avocado for the top. It was awesome!!!!
Delicious! I made this for dinner tonight followed the recipe with a few additions. I cut up three zucchini and one yellow onions saute’ then added the tomato sauce to them. Hubby said it was the best spaghetti squash he has ever had! Thank you
added a little oregano and cayenne , had no fresh basil , used dried and a little fresh spinach for color
it was easy, low in fat and really good!
I made it exactly as described using Culinary Tours brand French feta. It was rich and almost decadent. I could see Julia Child in my mind cooking and gained a little more appreciation of their cuisine, just by using this type of cheese! Guest worthy.
I did make two changes: I used coarsely shredded asiago and manchego cheeses in place of the Feta. In addition, I used a light sprinkling of lemon herb seasoning. It turned out so good! I think this might work with blue cheese as well!
I took out the cheese and olives. Added more fresh tomato and a little pepper flakes.
The dish was ok. All vegetables but ok. Will probably be better added in a meal.
I just made this with substitutions. Green olives instead of black and parmesan cheese instead of feta. I also added sliced mushrooms. I must say it was fabulous!
Great recipe. I like how it did not include a lot of liquid, since the spaghetti squash already has more liquid than pasta. Though I used roasted tomatoes I had in the freezer instead of canned so maybe that contributed to less liquid. I also added some ground turkey and used Kalamata olives since I didn’t have black olives.
I forgot the olives! And I didn’t have fresh basil or cloves of garlic… Still, we did enjoy it and I will make it again.
A simple, tasty way to use spaghetti squash. We don’t use onions or garlic, so I added extra basil and sautéed celery. Also, topped with meatballs which was also a good add! Next time I’ll put in more feta.
Very Healthy
Love it! I double all the ingredients
Delicious and easy. This recipe is a keeper.
First time cooking Spaghetti Squash and it didn’t disappoint. Full marks from all.
I love this recipe. It’s easy, fast and really delicious.
Delicious and easy! I made it just as directed, but mixed the cooked spaghetti squash in the pan of cooked veggies instead of using a separate bowl. Very easy and very flavorful. My family of picky eaters loved it!