Greek-Inspired Stuffed Spaghetti Squash: A Healthy and Flavorful Twist on Classic Stuffed Vegetables

Preheat your oven to 400°F (200°C).
Slice the spaghetti squashes in half lengthwise and scoop out the seeds.
Drizzle the flesh with olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roast in the oven for 40-45 minutes, or until the squash is tender and the strands easily separate with a fork.
Prepare the Stuffing:

While the squash is roasting, heat olive oil in a large skillet over medium heat.
Add the diced onion and garlic to the skillet and sauté for 3-4 minutes until softened and fragrant.
Add the cherry tomatoes and cook for another 2-3 minutes until they begin to soften.
Stir in the olives, cucumber, feta cheese, parsley, oregano, and basil.
Season with salt and pepper to taste, then remove from heat and set aside.
Stuff the Squash:

Once the spaghetti squash halves are roasted and cool enough to handle, use a fork to gently scrape the flesh into strands, creating the “spaghetti” texture.
Leave a small border around the edge to create a bowl-like shape.
Scoop the prepared stuffing mixture into each squash half, packing it gently.
Bake Again:

Return the stuffed squash halves to the oven and bake for an additional 10-15 minutes to heat through and allow the flavors to meld together.
Serve and Enjoy:

Once baked, remove the stuffed squash from the oven.
Garnish with extra crumbled feta cheese and fresh parsley.
For an extra touch, drizzle with olive oil or a dollop of tzatziki sauce before serving.
Serving and Storage Tips