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Mediterrean Spaghetti Squash


  • 1 large spaghetti squash
  • 1 large roasted red pepper chopped
  • 2 cups fresh spinach chopped
  • 1/2 cup frozen artichokes thawed and chopped
  • 1/4 cup pitted and chopped kalamata olives
  • 1 cup cooked chickpeas I used canned and rinsed. The leftovers I seasoned and roasted up to keep as a snack
  • 1/4 cup sun dried tomatoes
  • 1 14 oz can no salt added chopped tomatoes
  • Fresh basil & parsley chopped
  • Salt & pepper to taste
  • 1 tsp olive oil
  • Feta or yest optional


  • Preheat oven to 400f & line baking sheet with foil, sprayed.
  • Microwave squash for 1 minute for easier cutting.
  • Slice off ends and then slice in half. Scoop out seeds.
  • Rub inside/outside of squash with olive oil and sprinkle with salt and pepper.
  • Place cut side down on baking sheet and bake for 40 minutes until fork tender.
  • While cooking, prepare the remaining ingredients in a large bowl (except tomatoes)
  • Once squash is done and cooled to handle, spread chopped tomatoes into squash and top with filling.
  • Sprinkle with fresh herbs and additional salt & pepper, feta is desired. Put back in oven to heat through.
  • Enjoy! Save any leftovers of filling for dinner another night!