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letters from katherine


Mediterranean Spaghetti Squash

I have so many food photos in my phone that it created a montage of the photos with music for me. ❤️

I am a BIG foodie. Love food. I think about food even when I am not hungry. And I apparently love to take photos of my meals and sometimes share them on the internet. I realized the other day that I could totally be a food blogger.

So this recipe... It's so good. I loved it. Tony loved it. Even the boys demolished it. And there's seriously so much you can do with it. The boys ate it with regular spaghetti pasta. You could also use another type of pasta, gnocchi or even that cauliflower gnocchi from Trader Joe's.

Ingredients List

Spaghetti Squash or your chosen pasta

Olive Oil

Yellow Onion- About 1/2 of the Onion Finely Chopped

Garlic- 3 finely chopped cloves

Fennel- 1 cup finely chopped

Basil- 1/2 cup finely cut, plus extra to top the dish with

28 oz can of San Marzano Crushed Tomatoes

Kalamata Olives- 1/4 to 1/2 cup, pitted and sliced in half or quarters

White Wine or Vegetable Broth- 1/2 cup

Kosher Salt


Red Pepper Flakes- 1/4 teaspoon

Parmesan Cheese (shredded or flakes)

Optional Protein:

Grilled White Fish (or pan seared and oven cooked)




Set your oven to 350 degrees Fahrenheit.

Slice your spaghetti squash in half and scoop the seeds out.

Gently drizzle olive oil onto the cut side of the spaghetti squash, rub it around and add a pinch or two of kosher salt and pepper to the cut side of the squash. Keep the squash cut side up on a baking sheet and cook for 30 to 35 minutes. You should be able to take a fork and create little noodles from the squash when it's done.

While the squash is cooking... (or you could start your pan for boiling water if you are using pasta)...

Start with a large skillet and 1 Tablespoon of olive oil. Once the oil is hot add the onion, garlic and red pepper flakes. Cook until onions are golden, about 5 minutes.

Add the fennel and cook until all of the vegetables are soft and translucent (about 5 minutes).

Add the basil, wine (or broth), olives, 1 teaspoon of salt and a pinch of black pepper. Reduce to low and simmer for about 15 minutes, or until your squash/pasta is done. (If you are making pasta, I highly recommend cooking it with a good pinch of kosher salt. The salt brings out the flavor of the pasta.)

Once your squash is done, take a fork to your cooked squash and drag it along the cut side. Little noodles will come out. Scoop those into a bowl and top with sauce. Add any kind of protein you like. Grilled fish or meatballs would be yummy with this. Add a fine Parmesan and a little extra basil to top and serve.

This would be delicious with a nice side salad.


P.S. If you loved this....

You can find me daily(ish) here talking about food, abundance, leadership, love, fashion and much more:

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Katherine Phifer









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