Spaghetti Squash Greek Style
Transform your weeknight dinner into a Mediterranean escape with this vibrant Spaghetti Squash Greek Style recipe! Featuring tender, roasted spaghetti squash as a low-carb base, this dish is topped with a zesty blend of cherry tomatoes, briny kalamata olives, creamy feta cheese, and refreshing parsley, all brightened by a touch of lemon juice and garlic. Infused with the classic flavors of dried oregano and high-quality olive oil, this light yet satisfying meal perfectly balances health and indulgence. Ready in just about an hour with minimal hands-on effort, this gluten-free, vegetarian recipe is ideal for busy nights or a crowd-pleasing side dish. Serve it straight from the squash shell for an impressive presentation, and savor every bite of this Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 0.5 cup feta cheese
- 0.25 cup red onion
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 2 cloves garlic
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil onto the cut sides of the squash, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and bake for 40-45 minutes, or until the flesh is tender and easily separates into strands with a fork.
While the squash is baking, prepare the Greek topping. In a medium bowl, combine halved cherry tomatoes, sliced kalamata olives, diced red onion, crumbled feta cheese, minced garlic, fresh parsley, dried oregano, lemon juice, and 1 tablespoon of olive oil. Mix well and set aside.
Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly, about 5 minutes.
Using a fork, gently scrape the flesh of the squash to create 'noodles' and transfer them to a serving dish or leave it in the squash shell for a fun presentation.
Top the spaghetti squash with the prepared Greek-style topping, evenly distributing it.
Serve immediately, garnished with additional parsley or feta cheese if desired. Enjoy your healthy Mediterranean-inspired meal!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 4852 mg | 211% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 30.5 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 732 mg | 56% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1638 mg | 35% | |
*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.
