Spaghetti Squash with Kalamata Olives, Sun-Dried Tomatoes & Fresh Basil Recipe
Prep time
Cook time
Total time
Serves: 4
  • ½ tsp. Celtic sea salt
  • ¼ c. organic extra virgin olive oil
  • ½ tsp. freshly ground black pepper
  • 1 clove organic garlic, pushed through a press
  • 2 Tbsp. organic red wine vinegar
  • 8 piece Mediterranean Organic Sundried Tomatoes
  • ¼ c. organic fresh basil, chopped
  • 16 small organic Kalamata olives, pitted and halved
  • 1 whole organic spaghetti squash
  1. Heat oven to 400 F. Prick squash in several places. Bake 45 minutes until tender. Allow to cool slightly, cut in half and scoop out and discard seeds. Pull out squash strands from each side with a fork. Transfer to a bowl; cool to room temperature. In a large bowl, mix olives, tomatoes, basil, garlic, oil, vinegar, and pepper. Add squash and toss gently until combined. Season with salt. Serve.
Recipe by Healing Gourmet at