The first time I ate spaghetti squash was just with salt, pepper, and butter. Even though I didn't eat mounds of it, the tease of the luscious spaghetti squash strands were alarming and delicious. This quick easy side from Food Network Magazine (Oct, 2013), is another version of this fall vegetable.


  • spaghetti squash, halved and seeded
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 tsp dried oregano
  • pinch of cinnamon 
  • pinch of sugar
  • salt
  • 1/2 cup feta


  1. Put spaghetti squash in a microwave-safe bowl, add 1/4 cup water, cover and microwave 16 minutes. Let cool slightly, then scrape into strands with a fork.
  2. Heat olive oil in a skillet over medium heat. Add tomato paste, oregano, cinnamon, and sugar; cook, stirring 2 minutes. Add 1/2 cup water and bring to a simmer; season with salt. Add squash and toss. Top with feta.

4-5 servings