Spaghetti Squash with Onions, Tomatoes, and Olives
Spaghetti Squash with Onions, Tomatoes, and Olives
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Spaghetti Squash with Onions, Tomatoes, and Olives

20 MIN
1 H 10 MIN



  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes to 1 hour or until the squash is tender. Let cool.
  3. Shred the flesh with a fork.
  4. In a bowl, combine the squash with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Keep warm.
  5. Meanwhile, in a skillet, brown the onions in the remaining oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Add the broth, tomatoes and olives. Cover and simmer for about 5 minutes or until the tomatoes have slightly broken down. Remove from the heat. Add the cheese. Adjust the seasoning. Serve on a bed of spaghetti squash and sprinkle with the basil.


  1. Super tasty and very simple to do. Flavours go together really well - make sure to use fresh basil.

  2. Worth the cooking! Everyone liked it!

  3. Just made this recipe... amazing! So so delicious... and lo-cal!

  4. Surprisingly delicious recipe - we loved it!

  5. This is excellent food for low cal intake... It's tasty, quick to make and low cost.

  6. Loved this! Even m hubby, who thinks a dish without meat is not food, loved it!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.