Greek Style Spaghetti Squash Pasta

Prep Time 10 minutes
Cook Time 1 hour


  • 1 3-lb. Spaghetti Squash
  • 1/2 cup Water
  • 1/2 Green Lentils dry (or 1 cup cooked)
  • 1 Tbs Extra Virgin Olive Oil
  • 1/2 medium Red Onion thinly sliced
  • 2 cloves of Garlic
  • 2 Tbs Apple Cider Vinegar
  • 1/2 organic Red Bell Pepper diced
  • 1/2 organic Yellow Pepper diced
  • 1 Tbs dry Mediterranean herbs or combination of rosemary, thyme, oregano, marjoram, zaatar thyme and sage
  • 1 tsp Sea Salt
  • 1 cup Cherry Tomatoes halved
  • 1/2 cup fresh Parsley chopped
  • 1/4 cup Black Olives pitted and sliced
  • 1 Tbs Capers
  • fresh ground Pepper to taste


  • Preheat oven to 350°F. Cut spaghetti squash in half (lengthwise). Scrape out and discard seeds and membranes.
  • Place halves, cut side down, in a large baking dish; add water.
  • Bake at 350°F for 45 to 50 minutes or until tender.
  • If using dry lentils, rinse them well and cook in 1 cup of water for 20 to 30 minutes, Adding more water as needed to make sure the lentils are just barely covered. Once tender and no longer crunchy, turn heat off and set aside.
  • Remove squash from the oven. Turn cut side up; cool for 10 minutes.
  • Using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
  • Place squash's spaghetti into a large glass bowl. Gently mix in lentils.
  • Heat oil in a medium skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add apple cider vinegar, cook for 5 more minutes, until onions are nicely browned.
  • Turn heat down to low/medium and mix in peppers, Mediterranean herbs and sea salt. Cook another 4 mins before gently mixing into a bowl with squash and lentils.
  • Toss in cherry tomatoes, parsley olives and caper.
  • Sprinkle with fresh ground pepper and serve.


Use any leftovers for an easy "pack and go" lunch during your workday.