Tomato, Artichoke and Olive Spaghetti Squash

tomatoes, artichokes and olives

Because weeknights are crazy busy,

I need a yummy meal that I can throw together in just a few minutes. Tomato, Artichoke and Olive Spaghetti Squash is my go-to for “quick and easy”.

Mondays are reserved for baking the majority of our food during the week. It wouldn’t be uncommon for you to see a whole chicken, sweet potatoes and a casserole of spaghetti squash all crammed in our tiny oven at the same time. Baking these foods at the same time makes it so much easier to prepare lunches, quick snacks and easy dinners on the fly.

I store the roasted spaghetti squash in a glass dish in the fridge and then whip it out and warm it up on our busiest night of the week for this tasty dish. The sauce takes less than fifteen minutes, including prep. Love that. A fifteen-minute, delicious meal? Yes, please.

roasted squash

Tomato, Artichoke and Olive Spaghetti {Squash}


gluten free/grain free/paleo if you’re the kind of paleo that uses butter 

For the squash

1 spaghetti squash
1 tbsp butter, ghee or coconut oil
Celtic sea salt and freshly ground pepper

Preheat the oven to 375 F. Cut the squash length-wise and scoop out the seeds. Place the squash face down (or rind side up, rather) in a deep casserole dish. I like to add just enough filtered water to the dish that the bottom of the dish is covered. Bake for about 40-60 minutes until it is tender. Once it’s tender and cool enough for you to touch it, scrape out all of the flesh into a bowl. Add butter, salt and pepper and mix with a fork.

15 minute meal

For the sauce


2-3 tablespoons pastured butter, ghee, or coconut oil
1 pint of cherry tomatoes, tomatoes cut in half
1/2 cup artichokes (packed in olive oil), coarsely chopped
1/2 cup of kalamata olives without pits, coarsely chopped
1 teaspoon minced garlic
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
Celtic sea salt (get it here) and freshly ground black pepper to taste

In a large skillet (I use and love my cast iron skillet), melt butter over medium heat. Add the garlic and cook for about 20 seconds until fragrant. Add the cherry tomatoes, artichokes, olives and herbs. Cook for about 5-7 minutes, stirring occasionally. The tomatoes should be soft and have lost their plump shape. Add salt and pepper to taste and more fresh basil and parsley if desired. Serve on top of warm spaghetti squash.

Bon Appetit!

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