Spaghetti Squash Bowl

1 hr. 30 min.
4 Servings
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If you’ve never had spaghetti squash, you’re missing out on a vegetable chock-full of vitamins and minerals. Try this spaghetti squash recipe tonight and enjoy a tasty, healthy meal full of Mediterranean-inspired flavors—that already comes in its own bowl!


  • 2 spaghetti squash
  • 2 cups Market District Cherry No. 9 Fall in Love Again tomatoes
  • ½ cup Mezzetta® pitted Greek Kalamata olives
  • 1 pkg. (¾ oz.) Nature's Basket organic baby dill
  • 1 pkg. (¾ oz.) Nature’s Basket organic basil
  • 4 oz. Giant Eagle crumbled Feta cheese
  • 2 Tbsp. Giant Eagle red wine vinegar
  • 4 Tbsp. Market District extra virgin olive oil
  • 1 tsp. kosher salt


  Prep Time: 10 min. • Cook Time: 60 min.

Preheat oven to 400°F. Cut spaghetti squash in half lengthwise. Use a heavy spoon to scoop out the seeds and discard. Place cut side down on a sheet pan or roasting pan. Add 1 cup of water to the bottom of the pan. Place in oven for 1 hour. Remove from oven and let rest until cool enough to handle but still warm. Use a fork to scrape out the flesh in long strings. Place in a large bowl, reserve the shell.

While the squash is cooking, cut the tomatoes in half. Roughly chop the olives. Roughly chop the dill and basil.

Add the tomatoes, olives, herbs, Feta, vinegar, oil, and salt to the bowl with the squash. Toss gently to combine. Divide between the 4 the squash shells and serve.

Approximate Nutritional Information (Per serving): Calories 370, Fat 27g, Sat Fat 6g, Trans Fat 0g, Cholesterol 20mg, Sodium 1210mg, Total Carbohydrate 27g, Fiber 6g, Sugars 11g, Protein 8g


ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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