Greek Spaghetti Squash

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Greek Spaghetti Squash with feta and tomatoes

We love spaghetti squash in our house!  If you’ve never made it before, it’s such a great veggie!  Once cooked, the squash turns into spaghetti-like strands.   Fun to eat, the kids love it and its just yummy!  We top ours so many different ways, but it is great even just with a touch of butter, salt & pepper!

You can cook your spaghetti squash in the oven but I usually do it in the microwave.  The key to getting it right in the microwave is to be sure not to add to much water.  I add 1/4 cup water for 1/2 a squash and 1/3 cup water if I am cooking both halves.  Once cooked (you should be able to pierce the skin easily with a fork), use a fork to scrape & separate the strands.

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close up of Greek Spaghetti Squash with feta and tomatoes
5 from 2 votes
Review Recipe

Greek Spaghetti Squash

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Author Holly Nilsson


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  • 1 spaghetti squash
  • 1 tablespoon butter
  • 1 tomato , finely diced and drained
  • 3/4 cup feta cheese , crumbled
  • 1 tablespoon chopped fresh oregano
  • 1/2 lemon , juiced
  • salt & fresh black pepper to taste

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  • Cut spaghetti squash in half lengthwise & scoop out the seeds. Place 1/3 cup water in a small casserole dish and add squash face down. Cover with plastic wrap and microwave 8 minutes. Alternatively, you can place spaghetti squash with cut sides down on greased baking sheet and bake 30-35 minutes at 375 degrees (you should be able to easily pierce the skin with a fork once done).
  • Once cooked, use a fork to scrape out the squash and separate the strands. Toss with the remaining ingredients. Serve warm.


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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