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Mediterranean Spaghetti Squash

Spaghetti squash, olives, tomatoes, artichoke hearts, and mushrooms, mixed with feta cheese and seasoned with herbs blend together in this family-friendly dinner to create a Mediterranean feast.

Prep Time:  15 minutes

Cook Time:  53 minutes 

Yield:  4 – 6



  • 1 large spaghetti squash (about 3 pounds)

  • 5-6 tablespoons olive oil, divided

  • salt and fresh ground black pepper
, to taste
  • 1 pint cherry tomatoes, sliced in half
  • 1 (14-ounce) can artichoke hearts, drained and cut in half

  • 1 small red onion, sliced thin

  • 1 small red pepper, seeded and sliced thin

  • 1/2 cup Kalamata or black olives, pitted and cut in half

  • 1/4 cup red wine vinegar

  • 1 tablespoon Italian seasoning 

  • 2 tablespoons fresh oregano leaves, rough chopped

  • 1 (8-ounce) package gourmet mushroom blend or substitute Crimini mushrooms, sliced

  • 5 cloves garlic, rough chopped

  • 1/2 cup vegetable stock
  • 2 (5-ounce) containers Frigo® Feta Cheese Crumbles


Preheat oven to 425°F. 

Poke several holes in the skin of the squash with a sharp knife so steam can escape. To save some time, put the whole spaghetti squash into the microwave and cook on high power for 8 minutes. (Or you can cook the squash slightly longer in the oven.)
Carefully cut the warm squash in half lengthwise, scrape away seeds and discard, brush the insides of each half with about a teaspoon of olive oil, and sprinkle with ½ teaspoon salt and ½ teaspoon black pepper.

Place on a baking sheet that’s been sprayed with non-stick spray and roast 30 minutes or until squash is cooked through.

While squash roasts, cut the tomatoes and put them and all their juices into a large bowl with the artichoke hearts, sliced onions, and sliced red peppers. Pour red wine vinegar over this mixture and season with ½ teaspoon salt, ½ teaspoon black pepper, and 2 tablespoons of olive oil. Stir in the fresh oregano and Italian seasoning and allow to sit at room temperature until ready to use.

In the large saute pan or skillet, heat 1 tablespoon of olive oil until sizzling hot and then add mushrooms. Saute mushrooms on medium-high heat with a pinch of salt until the liquid has evaporated and the mushrooms are golden brown, about 5 minutes. Lower heat to medium-low and add another tablespoon of olive oil and the garlic. Saute the garlic until a light golden brown, about 2 minutes, and then remove from heat.

When the squash is cooked and has cooled enough to handle, shred the spaghetti squash flesh apart with a fork. *Reserve the squash skin if twice baking!

Put the mushroom mixture back on a burner turned to medium-high heat and add the vegetable stock. When the vegetable stock is starting to simmer, scrape the spaghetti squash into the pan. Toss it together and cook for about 2 minutes until heated through.

Add the cherry tomato mixture and cook about 2 minutes more or just until the vegetables are heated through. Turn off the heat and mix in the 5-ounce container Frigo® Feta Cheese Crumbles.

Taste and season to taste with salt and fresh ground black pepper.

Divide amongst serving dishes and sprinkle with the remaining Frigo® Feta Cheese Crumbles and oregano leaves.

Retro Rad Remix: An alternative way to serve is to stuff the squash skin with the spaghetti squash mixture and top with the second container of Frigo® Feta Cheese Crumbles. Return to a sheet tray and broil to allow the Frigo® Feta Cheese Crumbles to slightly melt and brown. Serve sizzling hot garnished with oregano leaves.