Spaghetti Squash Greek Bowl
questions about spaghetti squash answered:
- Spaghetti squash is low in calories, high in fiber and nutrients. These make it a wonderful substitute for pasta especially when working on weight loss.
- Spaghetti squash is difficult to cut so proceed with caution. Choosing smaller squashes and a sharp knife will making cutting mush easier.
- Cutting the spaghetti squash in rings will help create longer strands that are much more similar to noodles.
- Many people dislike spaghetti squash because they feel it is too watery. The Cure: Cut squash into rings, deseed and and then generously salt. Once salted wait 15 mins. A ton of moisture will be pull from the squash. Wipe dry and then proceed with the baking. If you choose to do this method don’t worry about over salting because it will be wiped away before baking. The problem of watery spaghetti squash is solved.
- Cooking times of spaghetti squash rings may vary. For crunchier squash strands cook at 400℉ for 40 mins, for medium doneness 50 mins and for well done 60 mins.
tips about spaghetti squash greek bowls:
- In addition to the ingredients used in this recipe artichoke hearts, Tzatziki Sauce and fresh mint would be delicious also.
- If you are like me and love the herb dill than replace this vinaigrette with my Simple Herbed Lemon Vinaigrette. It is my absolute favorite!
- I used canned tuna but grilled fresh tuna would be phenomenal. Also, grains like this would be perfect replacement for spaghetti squash during the winter months. (affiliate)
- These Spaghetti Squash Greek Bowls make a great light dinner or are perfect for packing for work lunches.
Ingredients
- 2 sm-med spaghetti squash
- salt & pepper to taste
- 2 5oz cans tuna (optional -shredded chicken breast)
- 4-6 oz crumbled feta
- 1 lg red bell pepper *cut into strips (optional: yellow/orange)
- 1 pint grape tomatoes *cut in half
- 1 lg english cucumber *roughly diced
- 1/2 med red onion *finely diced
- 10 oz kalamata olives (optional)
- Italian parsley *for garnish
- For the Vinaigrette
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice *about 2 lemons
- 1/2 tsp oregano
- 1 tsp basil
- 1/2-1 tsp sea salt
- 3 cloves garlic *minced or crushed
Instructions
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Preheat oven to 400℉
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Rinse squash and with a sharp knife carefully cut off ends. Cut squash into 1 inch rings. With a knife or spoon deseed rings. (see Questions about spaghetti squash answered section above for optional step to reduce water amounts in squash) Place rings on a parchment covered cookie sheet. Salt and pepper to taste. Bake in a 400℉ oven for 50-55 mins. Remove from oven and let cool. With a fork gently pull squash strands away from skin.
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Meanwhile whisk together all ingredients for vinaigrette. Prepare veggies.
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In each bowl add desired amounts of squash, tuna, feta, bell pepper, tomatoes, cucumber, onion, olives, parsley and vinaigrette.
Recipe Notes
*Please use as many organic ingredients as possible.* recipe by health, fed up foodie
