Greek Spaghetti Squash

Sun-Warmed, Tender, and Quietly Greek

Spaghetti squash has a quiet patience to it — you put it in the oven and wait, and it rewards you by becoming something almost unrecognizable, tender strands that pull apart like a small miracle. This recipe borrows from the sun-drenched pantry of the Greek table: the briny depth of olives, the soft crumble of feta, the slow simmer of tomatoes coaxed into something rich and grounding. It's a dish that feels both humble and deeply satisfying, the kind of weeknight meal that lingers in memory longer than it has any right to.

Ingredients

• 1 spaghetti squash, halved and seeded
• 1 tablespoon Alessi Extra Virgin Olive Oil
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon Alessi Garlic Puree
• 14 ounces Alessi Crushed Tomatoes
• 3/4 cups Vigo Feta Cheese, cumbled
• 3 tablespoons Vigo Sliced Calamata Olives

Instructions

1. Preheat oven to 350 and line a baking sheet with aluminum foil.
2. Season spaghetti squash with olive oil, salt and pepper, and place cut-side down onto the baking sheet.
3. Bake for 45 minutes until soft.
4. Remove from oven and set aside to cool.
5. In a pan over medium heat, melt butter.
6. Cook onion in butter until soft and translucent then add garlic puree.
7. Cook 2 minutes before adding tomatoes.
8. Simmer until tomatoes are heated through.
9. In a small bowl combine feta and olives.
10. With a fork, shred spaghetti squash and place pulp in a large bowl, discarding shell.
11. Serve squash topped with tomatoes and then sprinkle feta and olives on top.