Spaghetti Squash with Onions, Tomatoes, and Olives

  • Preparation 20 MIN
    Cooking 1 H 10 MIN
  • Servings 4



  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.

To help you with this recipe

Non-stick Baking Sheet

This must-have cooking accessory is perfect for baking cookies, pastries, meat or a whole meal making sheet pan dinner and getting the weeknight meal on the table fast.

25.99 $


Healthy Pick

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

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 340  
Total Fat 21.9 g  
Saturated Fat 6 g  
Sodium (salt) 578 mg  
Carbohydrates 29 g  
Fibre 5 g  
Protein 7 g