From caramel drenched crisp, to a vegetarian feast, because THAT’S HOW WE DO!
That is to say, life is all about balance, is it not? A few afternoons ago I was delicately eating this vegetable-packed dish featuring tender strands of roasted spaghetti squash tossed with baby spinach, tomatoes, basil, kalamata olives, and a restrained amount of crumbled feta cheese for lunch, then later that night I ate an entire bag of pizza-flavored chips.
Again, the entire bag. The whole enchilada. Every last drop.
To be fair, the chips were made with lentils so they were practically health food and, unlike the road trip staple of yesteryear aka pepperoni pizza-flavored Combos (RIP combos,) these chips were thin, crisp, and Margherita Pizza flavored, aka very chic. Plus there were like 18 chips in the entire bag.
Oh who am I kidding, there’s no excuse except for the fact that HOLY COW these chips are totally addicting. Eat with a friend, or at least after whipping up this ridiculously healthy and delicious Very-Veggie Spaghetti Squash!
In case you didn’t know, tomorrow is National Pasta Day and to celebrate I made a wonderful pasta replacement dish that’s not only low carb but packed with nutrients and good for you ingredients. You know I’m a die-hard pasta lover, but around this time of year I love swapping out traditional spaghetti strands for its equally swirly sister, spaghetti squash.
I’ve mentioned here on IGE before that spaghetti squash doesn’t have the flavor nor texture of regular pasta – and if anyone tells you otherwise I’m calling shenanigans – but it’s so inherently fabulous that you won’t even care. Light, delicate strands of squash with a slightly crisp texture and sweet flavor resemble cooked spaghetti, but they’re low calorie, low carb, and full of vitamin A, potassium, and fiber. I just love when Fall rolls around and these babies are in abundance at the market and grocery store.
Over the past two weeks alone I’ve made and enjoyed this Very-Veggie Spaghetti Squash a couple times, used spaghetti squash for pizza night (which Buzzfeed called shenanigans on and I’m throwing right back!) and swapped it for gluten-free pasta on spaghetti night. Spaghetti squash is versatile and inexpensive, plus extremely filling too. Spaghetti Squash for President (is it not the only logical choice given our current lineup of candidates?!)
Political drama aside, with the temperatures starting to drop, I’ve found myself craving lots of heavier comfort food, so it’s great to lighten dinner up with this delicious, healthy meal that’s full of flavor, color, and texture. After the spaghetti squash is roasted, this dish comes together in about 10 minutes, making it perfect for busy weeknights.
Ok, ok if you MUST have a traditional pasta dish to celebrate National Pasta Day, go ahead and give this, this, or this recipe a try. And for Heaven’s sake, definitely this one!
Start the dish by roasting 1 medium-sized spaghetti squash. Look for a spaghetti squash that’s relatively smooth and lump free (though, really, a couple scrapes are just fine!)
Pierce the spaghetti squash with a sharp knife four or five times around the center then microwave for 2 minutes. This will make it a ton easier to slice in half.
Using that same sharp knife, slice the slightly softened spaghetti squash (say that 5 times fast!) in half then scrape out the seeds in the center.
Place the halves cut side up on a baking sheet lined with foil then brush or mist with extra virgin olive oil and season the heck out of ’em with garlic salt, pepper, and Italian seasoning. Another reason why I love spaghetti squash is because I’m a volume eater (hello entire bag of chips,) and the spaghetti squash creates an enormous pile of strands that need to be well seasoned.
Roast at 400 degrees for 30-40 minutes or until a knife inserted into the thickest part of the squash goes in with little resistance, then let cool for 10 minutes or so. Finally, take a fork to the flesh and shred like you’re Jillian Michaels. Doesn’t this look like an enormous plate of angel hair pasta? I love it!
Set the squash aside while you saute the vegetables. Heat 1 Tablespoon extra virgin olive oil in a large skillet over medium heat then saute 1 large shallot or 1/2 small onion until tender, 5-7 minutes. Add 3 cloves minced garlic then saute for 1 more minute.
Next add 2 seeded and chopped vine-ripened tomatoes and saute until they just barely start to break down, 1-2 minutes.
Then add 2 cups baby spinach that have been roughly chopped, season with salt and pepper, and then saute until the spinach just barely begins to wilt, about 1 minute.
Last steps are to add the spaghetti squash strands into the skillet along with 1/4 cup kalamata olives that have been sliced and 1/2 cup crumbled feta cheese.
Add 1/4 cup lightly packed fresh basil that’s been chopped, then toss to combine. That’s it!
Scoop onto plates, and serve!
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Very-Veggie Spaghetti Squash
Description
Very-Veggie Spaghetti Squash is a healthy meal packed with vegetables accented with pops of salty cheese and kalamata olives. Fresh and filling!
Ingredients
- 1 medium-sized spaghetti squash
- Italian seasoning
- garlic salt and pepper
- 1 Tablespoon extra virgin olive oil, plus extra for brushing
- 1 large shallot or 1/2 small onion, chopped
- 3 cloves garlic, minced
- 2 vine-ripened tomatoes, seeded then chopped
- 2 cups baby spinach, roughly chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted kalamata olives, sliced
- 1/4 cup lightly packed fresh basil, chopped
Directions
- Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside. Pearce spaghetti squash with a sharp knife four or five times across the center then microwave for 2 minutes. Slice in half lengthwise then scoop out seeds and place cut side up on prepared baking sheet. Mist or brush with extra virgin olive oil then season generously with garlic salt, pepper, and Italian Seasoning. Roast for 30-40 minutes, rotating baking sheet halfway through, until a knife inserted into the thickest part of the squash goes in easily. Let cool for 10 minutes or so then use a fork to shred the meat onto a plate and set aside.
- Heat extra virgin olive oil in a large skillet over medium heat then add shallots or onions, season with salt and pepper, and then saute until tender, 5-7 minutes. Add garlic then saute for 1 more minute. Add tomatoes then saute until just barely staring to break down, 1-2 minutes. Add baby spinach, season with salt and pepper, then saute until just starting to wilt, 1 minute. Add shredded spaghetti squash, feta cheese, kalamata olives, and basil to skillet then toss to combine and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
While it may not be a total looker, this dish is so fresh and healthy, you won’t care one bit. Hope you enjoy!
I was just looking for new spaghetti squash recipes that aren’t laden down with tomato sauce or cheese (not that there’s anything wrong with that). This looks amazing!
I have been looking for a new spaghetti squash recipe. This looks delish! Will def have to give a rry. ?
Another recipe to try=looks fantastic like your fall confetti leaves almost:)
This recipe looks delicious! I have never eaten spaghetti squash before and am excited to try it. Do you need to drizzle the squash with olive oil prior to roasting in the oven?
Just a little tip I learned a few years ago – you get longer strands if you cut your squash the other way (across the equator). It’s also easier to cut this way. Thanks for the recipe, it looks delish!
Excited to try this! I have a spaghetti squash sitting on my counter just waiting for a recipe like this.
Yay for new spaghetti squash recipes! I have 6 from my garden waiting to be transformed to deliciousness!
I tried to make spaghetti squash past the other night in my crockpot and it was so soggy! Next time, I have to try roasting it in the oven.
“spaghetti squash doesn’t have the flavor nor texture of regular pasta” — SO true!
The first time I tried spaghetti squash, I felt so deceived! All the recipes on pinterest claimed it was just like pasta.I beg to differ!
That said, spaghetti squash can be delicious for what it is (a starchy & fabulous vegetable). I love that your recipe adds a lot of extra flavor with the cheese, basil and olives. Definitely sounds delicious.
This looks amazing! I’ve been wanting to try spaghetti squash for a while now but never found a recipe I liked. I can’t wait to give this a try!
I am a huge fan of feta and olives, so yes please to this dish!
That looks like a much easier (and safer) way to cut spaghetti squash – I’ll have to try this method! Love the flavor combination. Salad with all of these toppings + red onion, avocado and salmon is my lunch more often than not!
I have never tried spaghetti squash, but am excited to try this recipe. My husband will not eat feta or any “stinky” cheese. Could someone suggest a different cheese that would work with this recipe? Thanks!
ricotta maybe?
I think freshly shredded parmesan cheese would be great!
Thanks!
is there a different green besides spinach that would work for this recipe?
You could add sauteed kale or steamed broccoli if you like!
How do you deseed a tomato? Can this be made without onion and garlic? Probably, but not as tasty.
I think it would be pretty bland without the onion and garlic, but it’s worth a try! To deseed a tomato just cut it into quarters then slice out the seeds, and then chop.
Holy smokes this looks so darn delicious! Love the roasted squash and the colourful veggies.
Saw you at Jebbica’s World and thrilled to get this healthy recipe. Beautiful :)
Hello Kristin! Great Recipe can’t wait to make this one. :)
Tried this today with chicken sausage and goat cheese. Amazing! Thanks for the great recipes. Healthy and scrumptious!
I made this last night and it is SO GOOD! This is something I will make over and over and over again! It’s the very best thing EVER!!!! It was simple to make and it’s packed with flavor, all my favorites too!! YUM!!!!
Also, I’m guessing you had to rest the pizza combos going gluten free but so weird they are our road trip MUST as well!!
And I am all up for Spaghetti Squash for president! WHY NOT!
Thanks for a great recipe!! You never steer me wrong! :)
Awesome, so glad to hear, Denise!! :)
I love spaghetti squash! I am considering buying a bunch now, while they’re cheap and in season, cooking them up and then freezing the squash to use throughout the year. I just with I had a bigger freezer ha!
This recipe looks fantastic. The katamala olives and the feta cheese!!! YUM!
Just made them. Oh my God! Delicious!!!!
So glad to hear, Beatriz!!
Love this recipe! I doubled it so I could bring it to work for my lunch all week. It’s so yummy I think I’m going to make it again this week.
Happy November! Just letting you know that I featured this recipe in my October 2015 round-up of Deliciously Healthy Low-Carb Recipes. Hope a lot of my readers will click over here and try it!
Thank you so much, Kayln!
This dish looks so lovely for a Vegan friend coming for Thanksgiving. I’ll substitute Daiya Mozzarella for the feta and hope my other guests don’t eat it all!!
Kristin, I so appreciate your mouth watering recipes and your labeling
for GF and V
You bet, KJ! :)
Just made this for supper. Really amazing!! I was unsure but it was REALLY delish
[…] like in our Spaghetti Squash with Garlicky Kale Pesto recipe. Load it with vegetables, like in this Very Veggie Spaghetti Squash or keep it simple like this Parmesan Garlic Brown Butter Spaghetti Squash […]
[…] Very-Veggie Spaghetti Squash // Iowa Girl Eats […]
[…] 7. Very-Veggie Spaghetti Squash […]
[…] The Recipe can be found HERE […]
[…] Very-Veggie Spaghetti Squash by Iowa Girl Eats […]
Looks good
[…] Tonight for dinner, I made a spaghetti squash dish. Lately I have been obsessed with replacing flour noodles with vegetable. I found a really great recipe for a spaghetti squash meal. You can’t even tell that you’re eating squash instead of pasta! Here is the link for the recipe that I love to use http://iowagirleats.com/2015/10/16/very-veggie-spaghetti-squash/ […]
Kristin, this sounds great! I’m willing to try it with zoodles too!
[…] 7. Very-Veggie Spaghetti Squash […]
I’d like to add a protein, maybe chicken? I was wondering if I could cook it separately, then shred it, and mix it in with the dish? Just trying to figure out when would be the best time to introduce it in the recipe
You could add chicken, beef, or beans. I like black beans, aduki or you could try some northern white, red or madeira. I wouldn’t like lentiil, you might.
[…] Very-Veggie Spaghetti Squash […]
[…] Very-Veggie Spaghetti Squash […]
This recipe was soooo good. I did add a 1/2 red pepper that I was trying to use up. I brought it to a party. There was a little left over. I thought great, lunch for tomorrow. NOPE, the host put it in a dish for herself and sent me home with an empty dish. LOL
HA! I am so sorry you were jipped on the leftovers, but so glad everyone (especially the host!) enjoyed the recipe1) :)
[…] Very-Veggie Spaghetti Squash […]
I made this tonight and it was sooo good. Best spaghetti squash dish I’ve made so far. This is so much better than using spaghetti squash like a traditional pasta because there is so much water when you add traditional sauces. My entire family had seconds and thirds. For those who eat meat, I sauteed some itallian sausage. I had it without, and it was delicious and filling. Served with a simple salad. Thank you for this recipe!
So glad you enjoyed it, Kim, and I love the sausage addition, too. Thanks so much for leaving feedback!
[…] Very Veggie Spaghetti Squash by Iowa Girls Eats […]
This recipe was very good! I made it exactly as the recipe said and I have to say it is one of my favorite spaghetti squash recipes. We do Monday vegetarian so this was perfect. Thanks!
I made this delicious dish last night for my family. One child is vegetarian but I wanted to add some jumbo shrimp that I had on hand. I followed your recipe exactly and set it aside. I added a drizzle of olive oil back in the pan and sautéed the shrimp. Then combined 3/4 of the veggie squash medley, leaving the other 1/4 for my vegetarian. I will definitely make this again. Thanks
Love the addition of shrimp to this dish – so glad you were able to make it work for your family!
VERY good! Going in the recipe bank for sure. Must be a typo it says 2 servings? I got much more than 2 :S
So glad you liked it, Brandon! I think it might depend on the size of your spaghetti squash – although we are big eaters here so that might be part of it too. ;)
I am not sure how to shered the squash.
I am not sure if I understand how to shared the squash
[…] Very-Veggie Spaghetti Squash from iowagirleats.com […]
I made it. It was delicious. Thanks for the recipe.
Thank you for the receipe I just purchased a spiral slicer. I will try it tonight. I a vegaterian so any reciepes you might have I would appreciate.
I’ve always hated squash of every kind, but I got one of these today in a food box, so yours is the recipe I’m going to try. I’ve always been kind of creeped out by strands of squash. I used to see my mom make spaghetti out of it, and thought it looked terrible. But your recipe looks pretty good. It’s also an excuse to get rid of some of the tomatoes I also got in the box. Everything in the recipe sounds great except the squash. I’ll rate it after I make it.