Mediteranean Spaghetti Squash (Edit recipe)

Fall is here and that means… Squash Squash SQUASH!! Spaghetti squash has always been one of my favorites and the flavor in this recipe was a big hit in our house! Don’t forget the lemon! lemon definitely adds a lot to the flavor of these beautiful boats.

10 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	218
Fat:	15 g
Carbohydrates:	7 g
Protein:	13 g
Cholesterol:	31 g
Sodium:	886 mg
Fiber:	0 g
Sugars:	3 g
Calculated per serving.

by cook at home dad

View original recipe

Serves: 2

Ingredients

1 whole baked Spaghetti Squash, halved
1 Tbsp Extra Virgin Olive Oil
.5 cup Artichoke Hearts, chopped
.5 cup Kalamata Olives, chopped
2 cloves Garlic, minced
1 Tbsp Shallot, minced
.5 cup Feta Cheese, crumbled
.5 whole Lemon, juiced
1 pinch Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by preheating your oven to 400º F and then halve your spaghetti squash.
Once cut in half then begin removing the insides/seeds. Drizzle on some olive oil and season each half lightly with sea salt and fresh cracked pepper. Also… Don’t forget to removed the stem!
Flip each of the halves over and place them with the inside half facing down on a greased or parchment lined cookie sheet. Once laid flat then begin poking holes lightly with a fork on the gourd side of the squash ( this allows the squash to breath when roasting in the oven ). Place in the oven and roast for 45 minutes.
While squash is roasting you can prep the rest of your ingredients. Chop your artichoke hearts, mince your garlic, shallot, and slice your olives if they are not pre sliced.
Remove squash from the oven, flip them over and let cool for at least 15 to 20 minutes. Be careful when you flip them over as they will be very hot. You can use a spatula to help you flip your squash if you like.
Once cooled you can begin scraping out the inside spaghetti strands of your squash, they should very easily scrape out of your squash into a medium sized bowl.
Now add your remaining ingredients and taste as you go. You may need to add more sea salt or lemon depending on where your desired flavor lies.
Now that your filling is completed you can add the filling back into your spaghetti squash gourd, top with some more crumbled feta and red crush chilis if you have them. I like adding a little heat every now and then. Roast for an additional 15 minutes and serve!