February 07, 2015

spaghetti squash with fresh tomatoes, olives and capers


Today was a beautiful, sunny day in Georgia.  What better way to enjoy it then to head to the park with 3 excited children, 1 husband, 1 dog, and 3 scooters.  We all LOVED the warm sunshine!  

I usually plan the meals a week ahead of time on the Thursday beforehand, but the weekends can be spotty so I usually leave them open.  That's good and bad, bad for tonight because I had nothing planned... and let's be honest with the beautiful weather I didn't want to spend all day in the kitchen.  

I decided on this veggie pasta dish because it is so quick to make.  While the squash cooked I was able to play with the kids, and then it only takes 15 minutes to throw together.  This would also be a perfect dish for a busy weeknight when you don't want to end up at a drive-thru (the squash can be made ahead of time).  Plus it's delicious... like I'd order it at a restaurant delicious.  Did I say how good it was?  

Servings 4-6
Total Time 45 minutes

  • 1/4 cup olive oil
  • 2-3 pounds spaghetti squash, halved lengthwise and seeds removed
  • 1 pint grape tomatoes, halved
  • 1/2 small onion, chopped (about 1/3 cup)
  • 2 tablespoons capers, drained
  • 1/3 cup sliced kalamata olives
  • 1/4 teaspoon course salt
  • freshly ground black pepper
  • chopped parsley for garnish 


1.  Preheat oven to 375 degrees F. 

2.  Lay spaghetti squash open side down on a baking sheet.  Bake for 30-35 minutes (maybe longer depending on the size), until tender when pierced with a fork.  Set aside and let cool.

3.  Using a fork scrape the flesh from the squash into a large bowl.

4.  In a small bowl toss the tomatoes, onion, capers, and olives with the olive oil.  Season well with salt and pepper to taste.

5.  Serve the spaghetti squash topped with the tomato mixture and sprinkle with parsley.  Enjoy!!!

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