Super Spaghetti Squash - WFSB 3 Connecticut

Better Food

Super Spaghetti Squash

Posted: Updated:

Marci Izard comes to Better Food to talk about food and feelings.

She wrote the book “Nourishing Your Whole Self; A Cookbook with Feelings,” which is out later this month. You can also check out her website for more delicious recipes.

Super Spaghetti Squash:

1 medium spaghetti squash

1⁄3 cup sliced pitted kalamata olives

1 cup chopped artichoke hearts from a can or jar, rinsed and drained

1⁄4 cup chopped fresh basil

1⁄2 cup chopped fresh parsley

3 tbsp. extra-virgin olive oil

Salt and freshly ground black pepper to taste

3 tomatoes, diced

2⁄3 cup crumbled feta cheese


Preheat oven to 375 degrees.

Slice the squash in half lengthwise.

Scoop out the seeds, and place it cut side down on a foil-lined baking sheet.

Bake for 35-45 minutes.

Once it has cooled, use a fork to scrape the spaghetti-like flesh into a large pot or Dutch oven. Discard the skin.

Add the remaining ingredients, except the feta cheese, and heat the mixture over medium heat, stirring frequently.

 Lightly stir the feta in before serving.

Top with freshly ground black pepper.

From Nourishing Your Whole Self: A Cookbook with Feelings by Marci Izard, © 2015 Marci Izard, used by permission of the publisher, Pelican Publishing Company, Inc.