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greek-inspired-vegan-spaghetti-squash-recipe

Greek Inspired Vegan Spaghetti Squash Recipe

A delicious and healthy Greek-inspired vegan dish using spaghetti squash.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large Spaghetti Squash
  • 2 tablespoon Olive Oil
  • 1 cup Cherry Tomatoes, halved
  • ½ cup Kalamata Olives, pitted and sliced
  • ¼ cup Red Onion, thinly sliced
  • 1 tablespoon Red Wine Vinegar
  • 1 teaspoon Dried Oregano
  • to taste Salt and Pepper

Instructions 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
  4. Roast in the preheated oven for about 40-45 minutes, or until the squash is tender and easily shredded with a fork.
  5. While the squash is roasting, prepare the topping. In a mixing bowl, combine the cherry tomatoes, kalamata olives, red onion, remaining olive oil, red wine vinegar, oregano, salt, and pepper. Toss to mix well.
  6. Once the squash is done, use a fork to scrape out the spaghetti-like strands into a serving bowl.
  7. Top the spaghetti squash with the prepared tomato and olive mixture. Serve immediately.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 4g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 60mg | Iron: 1.5mg

Keywords

Healthy, Spaghetti Squash, Vegan
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