Greek Spaghetti Squash Casserole

The whole family loves this dish!

Since I first created the Best Spaghetti Squash Casserole back in August, I make it about once a week — yes, it’s that good. Here’s a Greek take on the casserole that includes a head of cauliflower, Kalamata olives, sun dried tomatoes, and feta cheese. I love how easy this casserole is to make — and how the kids gulp down these veggies.

Greek Spaghetti Squash Casserole
A Recipe by Diana Keuilian
Prep time
Cook time
Total time

  • 1 large spaghetti squash (or 2 small ones)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced (or 3 frozen cubes from Trader Joe’s)
  • 2 yellow zucchini, sliced thinly into 1 inch segments
  • 1 head cauliflower, cut into small florets
  • 1 yellow onion, chopped
  • 1 red onion, chopped
  • 1 jar spaghetti sauce
  • ½ cup feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved
  • ¼ cup sun dried tomatoes, chopped
  • ½ cup mozzarella cheese, shredded

  1. Cut spaghetti squash in half, scoop out seeds and rinse it out. Microwave each half separately for 5 minutes. Allow to cool.
  2. Preheat oven to 400 degrees F.
  3. In a large skillet, heat olive oil over medium heat. Add garlic. Add zucchini, cauliflower and onions. Cover and cook, stirring occasionally until cauliflower is tender and onions are translucent. Remove from heat.
  4. Scoop the spaghetti squash insides into a very large bowl. Add the onion mixture, spaghetti sauce, feta, olives and sun dried tomatoes. Mix until fully combined.
  5. Spread the mixture into a large baking pan. Sprinkle with mozzarella cheese.
  6. Bake, uncovered, for 25 minutes.


One taste and you’ll be hooked.Are you obsessed with this recipe too? Let me know below!Are you obsessed with this recipe too? Let me know below!

  • Are you obsessed with this recipe too? Let me know below!


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