• Prep Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings


  • 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 PureeAdd
  • 14 ounces Alessi Crushed Tomatoes
  • 3/4 cups Vigo Feta Cheese, cumbled
  • 3 tablespoons Vigo Sliced Calamata Olives


Preheat oven to 350 and line a baking sheet with aluminum foil. Season spaghetti squash with olive oil, salt and pepper and place cut-side down onto the baking sheet.  Bake for 45 minutes until soft. Remove from oven and set aside to cool.

In a pan over medium heat, melt butter. Cook onion in butter until soft and translucent then add garlic puree. Cook 2 minutes before adding tomatoes. Simmer until tomatoes are heated through.

In a small bowl combine feta and olives.

With a fork, shred spaghetti squash and place pulp in a large bowl, discarding shell. Serve squash topped with tomatoes and then sprinkle feta and olives on top.