Spaghetti Squash Bake

Spaghetti Squash Bake
(serves 2)


1 spaghetti squash
Olive oil

1 spring onion, chopped
1 clove of garlic, chopped
4-5 tomatoes, chopped
A handful of Kalamata (or black) olives, de-pitted and sliced
A large piece of Feta, crumbled up
A little sprinkle of oregano
Olive oil


1. Preheat the oven to 460.

2. Wash your squash and cut it lengthwise in half. Scoop out the inner seeds. Brush with olive oil, season with salt and pepper and place open-side up on a pan. Cook for about an hour and ten minutes. (This is a new way for me to cook it, and it was so good this way, not crunchy at all)

3. When the squash is done, use a fork to loosen the spaghetti strands.

4. Mix in the rest of the ingredients and top with a wee bit of olive oil.

5. You can then put it back into the oven for a few minutes to let all of the flavours mix.

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