Spaghetti Squash with Olives & Goat Cheese

A sprinkle of goat cheese and fresh parsley adds creamy freshness to this veggie-packed dish.
Publish date:
Spaghetti Squash with Olives & Goat Cheese

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 1 medium spaghetti squash (1 3/4 lb.), halved and seeded
  • 1/4 cup olive oil
  • 1 can (15 oz.) diced fire-roasted tomatoes
  • 3 cloves garlic, finely chopped
  • 1 tsp. dried oregano
  • 1/2 cup halved pitted kalamata olives
  • Crumbled goat cheese and chopped fresh flat-leaf parsley, for garnish


In microwave-safe dish, place squash, cut-side down; add 1/2 cup water. Microwave on high until tender, 10 to 12 minutes. Using fork, scrape squash into strands. In large skillet, heat oil over medium. Add tomatoes, garlic, and oregano; cook until garlic is tender, 15 minutes. Stir in squash and olives until warmed; season. Garnish.