Sauteed Tomato & Olive Spaghetti Squash

I love spaghetti squash, and it’s one of my favorite foods that I don’t eat very often since moving to New York. You become very selective of what goes in your grocery basket when you know you’ll be carrying it all back with you on your 1/2 mile walk home. Cantaloupes and watermelons have literally become forbidden fruits. 

Roasted Tomato & Olive Spaghetti Squash
So these pictures are actually from over a year ago when I was living in Boston, which, despite the freedom to buy as many spaghetti squashes as would fit in my car, wasn’t worth it. As I’ve mentioned once or twice, I for some reason didn’t love living there. Not as bad as that one time I thought South Carolina would be a fun place for vegan atheist to live, but still not great.
But don’t worry. I’m better at picking out vegetables than I am places to live, and I promise spaghetti squash will not disappoint. 
Roasted Tomato & Olive Spaghetti Squash 
Spaghetti squash is such an interesting and delicious vegetable that it may just be worth it’s own special trip to the grocery store. Once baked, the flesh is scooped out with a fork to reveal spaghetti-like strands of delicious, fiber and carotene-filled squash. It’s a great substitute for pasta noodles if you’re trying to cut back on carbs or, like me, just hate spaghetti. (I don’t really hate it. I just have no interest in it.) 
Roasted Tomato & Olive Spaghetti Squash
I like eating it by itself with a little salt and pepper, or using it in Italian or Asian noodle recipes. It’s great with this spicy pad thai sauce, or tossed with some fresh herbs and olives in the recipe below. 
This is a great example of a non-recipe recipe. It’s just simple ingredients intuitively thrown together that I’d quickly make on a weeknight and bring leftovers to work the next day.  Hope you enjoy! 
Roasted Tomato & Olive Spaghetti Squash
Sautéed Tomato and Olive Spaghetti Squash
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  1. 1 medium-sized spaghetti squash
  2. 1 pint of cherry tomatoes
  3. 1 can rinsed cannellini beans
  4. 1/2 cup olives, halved
  5. 4 cloves garlic
  6. 2 tablespoons of olive oil
  7. 1 tablespoon red pepper flakes (amount is up to your discretion, or you can leave out entirely)
  8. fresh basil, chopped
  9. handful of fresh parsley for garnish
  1. Preheat oven to 400 degrees.
  2. Cut squash in half, place face down on a baking tray, and roast for about an hour. Alternatively, you can microwave it (see here:
  3. While squash is cooking, heat olive oil in a saucepan over medium-high heat. Add tomatoes, and season with salt and pepper.
  4. Shake pan frequently for about 2 minutes until tomatoes are wilting and add garlic.
  5. Continue to cook until garlic is fragrant, remove from heat, and stir in chopped basil and red pepper flakes.
  6. Once squash is tender, flip over and let cool until you can comfortably handle it. Using a fork, scrape out strands that should easily come apart from the skins into spaghetti-like pieces.
  7. Mix squash with tomatoes and beans over medium heat, garnish with parsley, and serve!
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Roasted Tomato & Olive Spaghetti Squash


  1. says

    GIRLLLLLLLLL. i love you. this quote is so totally me: Not as bad as that one time I thought South Carolina would be a fun place for vegan atheist to live, but still not great.

    i’m so happy we’re in the same devoted club on both accounts 😉

    i love spaghetti squash so much. and i’ve been thinking lately about how much i miss it. my favorite way to eat it is just with a heavy handed shake of ume plum vinegar, aka the best addition to literally any meal. but, i’m definitely making your version next time i pick up a spaghetti squash (hopefully really soon!).

    • kori says

      hahhah THANKS! I had a FEELING you would be in both clubs!! I knew itttt :)

      I haven’t had ume plum vinegar in so long. I tried being macrobiotic back in the day and always had it on hand. Do you ever pickle anything??

  2. says

    My husband is in love with spaghetti squashes and even I like it. But our liking is for different reasons: he in love with the interesting taste and I am concern about the healthy benefits it serves. Its a healthy gluten-free meal and this is all I want! Thanks for the recipe, this is special :)

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