Greek Spaghetti Squash
Elevate your pasta night with this vibrant and healthy Greek Spaghetti Squash recipe, a low-carb twist on Mediterranean flavors that’s both satisfying and nutrient-packed! Roasted spaghetti squash serves as a tender, golden base, perfectly paired with a medley of juicy cherry tomatoes, briny kalamata olives, and wilted spinach. Infused with aromatic garlic and seasoned with dried oregano, each bite bursts with fresh Mediterranean zest. Crumbled creamy feta cheese, a refreshing drizzle of lemon juice, and a sprinkle of parsley complete this dish, making it as visually stunning as it is delicious. Quick to prep, naturally gluten-free, and perfect for meal prep, this wholesome recipe is a delightful option for a light yet hearty dinner or an impressive vegetarian main course that everyone will love!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 minced garlic cloves
- 1.5 cups cherry tomatoes
- 0.5 cup kalamata olives
- 2 cups spinach leaves
- 0.5 cup feta cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of the squash with 1 tablespoon of olive oil and sprinkle with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the flesh is fork-tender.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften and release their juices.
Add the kalamata olives, spinach leaves, dried oregano, salt, and black pepper to the skillet. Cook for another 2-3 minutes until the spinach is wilted.
Once the squash is done roasting, let it cool slightly, then use a fork to scrape out the strands of spaghetti-like squash into a large bowl.
Add the tomato and spinach mixture to the bowl of spaghetti squash. Toss gently to combine.
Top the mixture with crumbled feta cheese, a drizzle of lemon juice, and fresh parsley for garnish.
Serve warm or at room temperature and enjoy your flavorful Greek Spaghetti Squash!
Nutrition Facts
Calories |
210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 9.3 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
