Best 9 Spaghetti Squash With Tomatoes And Olives Recipes

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Spaghetti squash is a unique and versatile vegetable that can be used to create a variety of delicious and healthy dishes. With its mild flavor and spaghetti-like texture, it's a popular choice for those looking for a low-carb alternative to traditional pasta. When paired with the tangy sweetness of tomatoes and the briny flavor of olives, spaghetti squash becomes a flavorful and satisfying meal that's perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SPAGHETTI SQUASH WITH TOMATOES AND OLIVES



Spaghetti Squash with Tomatoes and Olives image

This squash is outstanding as a side dish, but you can also top it with canned tuna to create a simple, healthy main dish. It's easy and so tasty! I like to use my own canned tomatoes for the best flavor. -Carol Chase, Sioux City, Iowa

Provided by Taste of Home

Categories     Side Dishes

Time 5h30m

Yield 10 servings.

Number Of Ingredients 8

1 medium spaghetti squash, halved, seeds removed
1/4 cup sliced green olives with pimientos, drained
1 can (14 ounces) diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh basil

Steps:

  • Place squash in 6- or 7-quart slow cooker, overlapping as needed to fit. Cook, covered, on low until tender, 5-7 hours. , Remove squash from slow cooker; drain any cooking liquid. Using a fork, separate the squash into strands resembling spaghetti, discarding the skin. Return strands to slow cooker. Stir in the tomatoes, olives, oregano, salt and pepper; cook on low until heated through, about 15 minutes. Top with cheese and basil.

Nutrition Facts : Calories 92 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic exchanges

STUFFED SPAGHETTI SQUASH WITH TOMATOES, OLIVES, TUNA AND STRING CHEESE



Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

2 medium spaghetti squash, halved lengthwise
1 (14-ounce) can diced tomatoes
1/2 cup pimento-stuffed green olives, chopped
1 teaspoon dried oregano
Salt and ground black pepper
2 tablespoons green olive brine (from the olive jar)
2 (6-ounce) cans chunk white tuna in water, drained
String cheese
1/4 cup chopped fresh basil leaves

Steps:

  • Arrange the spaghetti squash halves in the bottom of a slow cooker.
  • In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
  • When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

SPAGHETTI SQUASH WITH FRESH TOMATOES AND RICOTTA



Spaghetti Squash with Fresh Tomatoes and Ricotta image

This quick, flavorful and healthy side is done from fridge to table in under 30 minutes. We trim off the top and bottom of the squash, poke it all over and cook it in the microwave in a fraction of the time it would take to roast it. If you wanted to make this a complete meal, juicy turkey meatballs would be a delightful accompaniment to this pasta alternative.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 cups grape tomatoes, halved lengthwise or quartered if large
1 tablespoon finely minced shallot
1 tablespoon red wine vinegar
1/4 teaspoon red chile flakes
1 small garlic clove, finely grated
3 tablespoons extra-virgin olive oil
2 tablespoons thinly sliced fresh basil
Kosher salt
One 2-pound spaghetti squash
1/3 cup whole-milk ricotta

Steps:

  • Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.
  • Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.
  • Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

STEAMED SPAGHETTI SQUASH WITH FRESH TOMATOES



Steamed Spaghetti Squash With Fresh Tomatoes image

This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time.

Provided by breezermom

Categories     Vegetable

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 11

4 large tomatoes, seeded and chopped (preferably fresh from the garden!)
1/2 cup olives, Nicoise or 1/2 cup other small ripe olives
1/4 cup olive oil
1 tablespoon olive oil
1/4 cup fresh basil leaf, cut into julienne strips
3 -4 green onions, chopped
2 garlic cloves, minced
2 tablespoons red wine vinegar
1/4 teaspoon pepper
1 spaghetti squash (4 lb)
1 1/2 cups mozzarella cheese, shredded (6 oz)

Steps:

  • Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
  • Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
  • Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.

Nutrition Facts : Calories 179.5, Fat 14.4, SaturatedFat 4.1, Cholesterol 16.6, Sodium 206, Carbohydrate 7.9, Fiber 1.6, Sugar 2.8, Protein 6

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash With Tomatoes image

This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.

Provided by kamgriz

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cooked spaghetti squash, halved, seeds removed
1 medium onion, chopped (1/2 cup)
1 green pepper, chopped (1/2 cup)
1 large garlic clove, chopped
2 tablespoons olive oil
4 tomatoes, chopped (4 cups)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 tablespoons butter
1/4 cup grated parmesan cheese

Steps:

  • Cook squash til done using any method you prefer- bake, boil, steam, microwave.
  • When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
  • Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
  • When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

Nutrition Facts : Calories 201.7, Fat 15.1, SaturatedFat 5.8, Cholesterol 20.8, Sodium 167.6, Carbohydrate 14.6, Fiber 2.5, Sugar 5.2, Protein 4.7

SPAGHETTI SQUASH I



Spaghetti Squash I image

The flesh of spaghetti squash comes out in long strands, very much resembling the noodles for which it is named. In this recipe, the 'noodles' are tossed with vegetables and feta cheese. You can substitute different vegetables, but be sure to use ones that have contrasting colors.

Provided by Bob Cody

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 6

Number Of Ingredients 8

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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
  • 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.
  • Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Nutrition Facts : Calories 147.4 calories, Carbohydrate 12.8 g, Cholesterol 16.7 mg, Fat 9.8 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 3.6 g, Sodium 268.8 mg, Sugar 2.7 g

SPAGHETTI SQUASH WITH TOMATOES



Spaghetti Squash with Tomatoes image

It's a wonderful alternative to pasta and a great way to show how tasty vegetables can be.-Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

1 medium spaghetti squash (2-1/2 pounds)
2 tablespoons water
1/2 cup chopped sweet red or green pepper
1/2 cup sliced green onions
2 large tomatoes, seeded and chopped
2 tablespoons minced fresh parsley
2 teaspoons minced fresh dill or 3/4 teaspoon dill weed
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese

Steps:

  • Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender., When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 86 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 266mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAPRESE SPAGHETTI SQUASH RECIPE BY TASTY



Caprese Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, oil, garlic, yellow onion, cherry tomato, salt, pepper, mini mozzarella ball, fresh basil

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 12

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
3 cloves garlic, minced
½ yellow onion, diced
1 cup cherry tomato, halved
½ teaspoon salt
½ teaspoon pepper
8 oz mini mozzarella ball
fresh basil, to garnish

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.
  • Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality. Add the squash to the tomato mixture and mix in the pan.
  • Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Serve in the squash, and top with basil.
  • Enjoy!

Nutrition Facts : Calories 646 calories, Carbohydrate 33 grams, Fat 46 grams, Fiber 6 grams, Protein 28 grams, Sugar 14 grams

SPAGHETTI SQUASH WITH TOMATOES, BASIL, AND PARMESAN



Spaghetti Squash with Tomatoes, Basil, and Parmesan image

Categories     Tomato     Side     Vegetarian     Quick & Easy     Parmesan     Basil     Squash     Fall     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 6

a 3-pound spaghetti squash, halved lengthwise, reserving one half for another use, and the seeds discarded
2 tablespoons olive oil
1/4 cup shredded fresh basil leaves plus additional for garnish
1/4 teaspoon dried oregano
3 tablespoons freshly grated Parmesan
1 cup thinly sliced cherry tomatoes

Steps:

  • In a glass baking dish arrange the squash half, cut side down, pour 1/4 cup water around it, and cover the dish tightly with microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed, and let it stand, covered, for 3 minutes. In a large bowl whisk together the oil, 1/4 cup of the basil, the oregano, and 2 tablespoons of the Parmesan, stir in the tomatoes, and season the mixture with salt and pepper. While the squash is still warm scrape it with a fork to form strands, add the strands to the tomato mixture, and toss the mixture until it is combined. Divide the mixture between 2 bowls, sprinkle the remaining 1 tablespoon Parmesan over it, and garnish it with the additional basil.

Tips:

  • Choose the Right Spaghetti Squash: Look for spaghetti squash that is firm and heavy for its size, with a deep yellow color. Avoid squash with blemishes or soft spots.
  • Cooking Spaghetti Squash: There are two common methods for cooking spaghetti squash: baking and microwaving. Baking is the traditional method and takes about an hour, while microwaving is faster and takes about 15 minutes. Both methods produce tender, spaghetti-like strands.
  • Enhance the Flavor: Before cooking, brush the spaghetti squash with olive oil and season it with salt and pepper. You can also add herbs and spices, such as garlic powder, onion powder, or Italian seasoning, for extra flavor.
  • Use a Fork to Shred: Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Be careful not to over-shred, as the strands can become mushy.
  • Add a Variety of Toppings: Spaghetti squash is a versatile dish that can be topped with a variety of ingredients. Some popular options include tomato sauce, pesto, Alfredo sauce, roasted vegetables, grilled chicken, or shrimp.

Conclusion:

Spaghetti squash is a healthy and delicious alternative to traditional pasta. It is low in calories and carbohydrates, and it is a good source of fiber, vitamins, and minerals. With its mild flavor and spaghetti-like texture, spaghetti squash can be used in a variety of dishes, from simple side dishes to hearty main courses. Whether you are looking for a healthy weeknight meal or a special occasion dish, spaghetti squash is a great option that is sure to please everyone at the table.

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