Ingredients:

  • 1 (3-4 lb) spaghetti squash
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium (150 g) yellow onion, diced
  • 2 cloves (6 g) garlic, minced
  • 1 red bell pepper (150 g), diced
  • 1 medium (200 g) zucchini, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (60 g) kalamata olives, pitted and sliced
  • 1/2 cup (60 g) crumbled feta cheese
  • 2 tbsp (8 g) fresh parsley, chopped
  • 1 tbsp (15 ml) fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Rub the interior of the squash with 1 tbsp of olive oil and season with 1 tsp salt and 1/2 tsp black pepper.
  4. Place the squash cut-side down on a baking sheet and roast for 40–50 minutes until the skin is easily pierced with a fork and the flesh is tender.
  5. While the squash is roasting, heat 2 tbsp of olive oil in a large skillet over medium-high heat.
  6. Add the diced yellow onion and red bell pepper; sauté for 5–7 minutes until the edges are golden brown.
  7. Stir in the zucchini and cook for 4 minutes until tender-crisp.
  8. Add the minced garlic and cherry tomatoes; cook for 2–3 minutes until the tomatoes soften and release their juices.
  9. Fold in the sliced kalamata olives and remove the skillet from the heat.
  10. Use a fork to scrape the roasted squash into long strands directly inside the shell.
  11. Transfer the squash strands into the skillet with the vegetables.
  12. Drizzle with 1 tbsp fresh lemon juice and toss gently over low heat for 1–2 minutes to integrate flavors.
  13. Remove from heat and fold in the crumbled feta cheese and fresh parsley.