Light & Zesty Spaghetti Squash Toss Recipe (with Butter Flavored #STAROliveOil)

It’s that season again! Time to welcome back our thick-skinned, bumpy-faced friends…

No, not T-Rex, silly. I’m talking about winter squash! 😆 (Although squash can be pretty intimidating if you don’t know quite what to do with it.)

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My basic rule of thumb for beginner squash cooks is this: cut it in half, put it in your oven. It’s that easy. What you do with it after that is only limited by your imagination! Whether it’s the hearty, comforting richness of a butternut or the oddly spring-like lightness of a spaghetti squash, all squash goes better with butter. (In my opinion, anyway.) But now there’s a way to get all the taste of butter with the health benefits of olive oil: new STAR Butter Flavored Olive Oil! It’s not hard to get your hands on, either – I found it at WalMart!

It’s just one way to cut back on saturated fat, sodium and cholesterol in your diet without sacrificing flavor.

I’ve been using STAR Butter Flavored Oil in all kinds of things, from muffin recipes to dipping oil for homemade breads. It’s so versatile, which is good, because I’m a simple kind of cook who likes recipes that come together easily, accommodating the things I have on hand without falling flat on flavor.

That’s how I came up with this veggie-filled Spaghetti Squash Toss recipe. It’s a little bit Italian, a little bit Mediterranean, and a whole lotta delicious.  Give it a shot using STAR Butter Oil and let me know what you think!

Wipe your chin first, though. :)

Light & Zesty Spaghetti Squash Toss


  • 1 medium to large spaghetti squash
  • 3 Tablespoons Star Butter Olive Oil
  • 1 medium onion, sliced thin
  • 2 large cloves garlic, quartered
  • 1 teaspoon basil
  • 1 cup fresh spinach, sliced into thin ribbons
  • 1/3 cup kalamata olives, sliced
  • 8 spicy/sweet red piquante peppers (like Peppadews®), sliced into thin strips.
  • Freshly grated Parmigiano Reggiano, to taste
  • salt and pepper to taste


Preheat oven to 350 degrees.

Wash spaghetti squash, cut in half and scrape out seeds. Lay halves, cut side down, in a baking sheet filled with 1/2″ water. Bake at 350 degrees for about 25–30 minutes or until fork-tender.

While squash is cooking, line a small baking dish with foil. Add onions, garlic, basil and butter oil; toss. Cover with foil and put into oven with squash. (Foil packets work great here, too!)

When squash is done, pull it out of the oven along with the onion/garlic mixture, which should also be nicely roasted by this time. Using a fork, scrape the insides of the squash to release all the strands into a large bowl. Toss spinach in with hot squash so it can wilt. With a fork, mash garlic pieces, then add entire onion/garlic mixture to bowl, including oil. Finally, add olives and red peppers to bowl.

Toss all ingredients together until well combined. Top with Parmesano Reggiano. Serve warm with crusty bread.

Serves (about) 4

Be sure to connect with STAR Fine Foods on Pinterest for recipe ideas and inspiration. (Check out this olive oil board!) And right now, you can enter to win a FREE bottle of oil! Visit them on Facebook to enter the current giveaway.



  1. Helene Cohen Bludman says

    Pinning this one for sure! I have been on a spaghetti squash kick for a few months and this recipe sounds delish.

  2. Jutta P says

    This looks super yummy. We love cooking squash in the fall time. And olive oil is a must use in our house. I substitute it for butter in a lot of recipes. So much healthier for us.

  3. marissa lee says

    i love this..i love olive oil but never seen the butter one..have to go look at the grocery store next time i go there.

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